A bone-in rib-eye with the long frenched rib left on. Big flavour, simple to cook. Cut from the rib section; same eye as scotch fillet, bone attached.
Long rib bone (≈ 30–40 cm) for dramatic presentation and even roasting
PLEASE NOTE: THIS CUT IS ASSUMED AT 700g IF YOUR CUT STEAK IS MORE/LESS THAN THIS, YOU WILL NEED TO PAY FOR ANY OUTSTANDING AMOUNT OR WE WILL REFUND YOU THE DIFFERENCE PAID, WHICHEVER APPLIES.
