Marbled Full RibEye Roast:
The Sherwood RibEye Roast is from the same select Irish beef as our Carvery Rib 5 Bone (that has the fat cap & the finger bones still attached) which means you have the same great flavour & texture when you cook. RibEye has a small vein of fat naturally running through it, we leave this in because it will render down a little during the cook, enhancing the flavour of the beef & as they say “fat is flavour”!
The natural fat marbling found in the RibEye Roast along with leaving the fat vein in, the meat will absorb the flavour from this when it is resting before you either carve or have sliced into RibEye Steaks, will help to keep the meat beautifully moist.
If you choose to cut your RibEye Roast into steaks, then you can leave the whole piece in the back of your fridge at home until it starts to soften enough to get your sharp knife through it, then cut the steaks to your desired thickness, place the steaks into freezer bags before laying them out in your freezer so they freeze quickly.
This piece will give you 5 x 500-gram mini boneless Cowboy Steak roasts, 11+ 8 oz steaks or 14+ 6 oz steaks! This is saving on your home shopping budget giving amazing wholesale value, quality steaks.
The process of ageing beef or any meat only helps to enhance the flavour & soften the texture. The natural enzymes found in meat helps to breakdown the natural fibre of the meat to become more tender, & through this process, it unlocks the flavour to let the juices flow naturally. Making sure we have this process completed before any cutting, allows us to be able to create the perfect RibEye Roast for the home that is good enough to be on any restaurant menu.
The texture of RibEye Roast is a little more coarse than its neighbour the Sirloin Steak & will have slightly more flavour & once cooked n’ rested will still be an easy to chew steak. The natural colour of our beef is a rich Red & will turn lighter when the packet is opened & you will see this when if you choose to cut RibEye Steaks.
When buying any steak or roast for home, you always want the best quality & value, with the best results on the plate & in your purse! At Sherwood, we take care of this for you… We make the quality beef selection first, secondly, we age it in our chillers for 21 days, third, we trim & cut the roasts into 2 to 3 kilo pieces, fourth, we vacuum package to preserve the natural flavours, & lastly, we deliver safely to your door. All these processes have been completed so you can enjoy an affordable Roast dinner or cutting steaks at home with guaranteed results when you want.
All our production facilities are BRC Approved & we are always using local herds to support local farmers.
The temperature of our cutting rooms is very cold & this helps to stop any natural bacteria growth in the meat & losing any of its natural juices. Under these temperatures, we cut & package our RibEye Roasts within a few minutes to make sure we can deliver the freshest, juiciest wholesale RibEye possible. This gives your steaks a longer shelf life with more of a natural flavour.
We vacuum seal the RibEye Roasts into recyclable clear pouches which gently hold the shape of the piece & the vacuum process sucks all the moisture into the meat before freezing. They are vacuum-sealed in singles for your convenience & ease of storage, they can be bought up to room temperature without drying out before cooking.
Our natural Grass-Fed beef is an excellent source of vitamins, minerals & protein, these are all locked by the packaging to ensure your steak delivery is perfect every time.
We are always looking to find other methods of packaging that is cheaper & more Eco-friendly, so we can then help improve the environment moving towards a greener future. We are now using a thinner, stronger packaging that is also recyclable which helps us to reduce our carbon footprint by using less plastic. As our customers recycle their food packaging more by making sure that it is placed onto the appropriate recycling collection bin, this also helps towards our Greener Policy.
The process from farm to fork is designed to maximise value for money & minimise waste, with welfare & the environment top of the list.
Sherwood Irish Grass-Fed beef is an excellent source of vitamins, minerals & protein that helps promote energy levels. Our Irish Grass-Fed beef enjoys some of the best green pastures that Ireland has to offer, with the higher than average rainfall there is never a shortage of lush grass for them to enjoy. The welfare of all the cattle is very important not only to the livestock but to the results it brings to your table.
All our beef is fully traceable through modern technology with animals now having virtual passports to ensure they are monitored from farm to fork.
We have the choice of excellent stock to choose from over here, & this gives us a wonderful opportunity to create & share our consistent “restaurant quality” tasty products.
Steak Nites or just a simple steak n’ chips meal has always been a firm favourite meal at home or in the restaurant for many years since meat came off rationing in the UK on Independence Day in 1954. The humble steak has always been there as great comfort food, it is quick n’ easy to cook for those feel-good, satisfying meals.
If you enjoy your Date Nites at home with your husband or wife or really fancy showing off that new BBQ purchase… a Sherwood Aged RibEye Steak will deliver the desired result every time! When having a few unexpected guests over for lunch at short notice, you can whip a few steaks you cut, out of the freezer & defrost them quickly for delicious meals.
Lunch or dinner? Just bring Your Steaks up to room temperature, lightly season, either under the grill, pan-seared, or on the BBQ, cook till you have your preferred “Doneness”, let the steak rest for 10 mins, then just serve & enjoy. Letting the steak “rest” allows the muscle fibres to relax & absorb the natural meat juices for a better result.
Making RibEye roast from this? Then roast this in the oven at 55°C for 2.5-3 hrs reaching an internal temp of approx 60°C. This will give you beautiful pink slices that are both delicious & tender.
Please enjoy your Aged RibEye Roast from our Irish Grass-Fed Beef we look forward to sharing your pictures over on social media. Don’t forget to use the #ourbrandisapromise #abrandisapromise
What to look for In a good quality RibEye Roast
- MORE INFORMATION ABOUT FULL RIBEYE ROAST
-
Marbled Full RibEye Roast:
The Sherwood RibEye Roast is from the same select Irish beef as our Carvery Rib 5 Bone (that has the fat cap & the finger bones still attached) which means you have the same great flavour & texture when you cook. RibEye has a small vein of fat naturally running through it, we leave this in because it will render down a little during the cook, enhancing the flavour of the beef & as they say “fat is flavour”!
The natural fat marbling found in the RibEye Roast along with leaving the fat vein in, the meat will absorb the flavour from this when it is resting before you either carve or have sliced into RibEye Steaks, will help to keep the meat beautifully moist.
If you choose to cut your RibEye Roast into steaks, then you can leave the whole piece in the back of your fridge at home until it starts to soften enough to get your sharp knife through it, then cut the steaks to your desired thickness, place the steaks into freezer bags before laying them out in your freezer so they freeze quickly.
This piece will give you 5 x 500-gram mini boneless Cowboy Steak roasts, 11+ 8 oz steaks or 14+ 6 oz steaks! This is saving on your home shopping budget giving amazing wholesale value, quality steaks.
The process of ageing beef or any meat only helps to enhance the flavour & soften the texture. The natural enzymes found in meat helps to breakdown the natural fibre of the meat to become more tender, & through this process, it unlocks the flavour to let the juices flow naturally. Making sure we have this process completed before any cutting, allows us to be able to create the perfect RibEye Roast for the home that is good enough to be on any restaurant menu.
The texture of RibEye Roast is a little more coarse than its neighbour the Sirloin Steak & will have slightly more flavour & once cooked n’ rested will still be an easy to chew steak. The natural colour of our beef is a rich Red & will turn lighter when the packet is opened & you will see this when if you choose to cut RibEye Steaks.
When buying any steak or roast for home, you always want the best quality & value, with the best results on the plate & in your purse! At Sherwood, we take care of this for you… We make the quality beef selection first, secondly, we age it in our chillers for 21 days, third, we trim & cut the roasts into 2 to 3 kilo pieces, fourth, we vacuum package to preserve the natural flavours, & lastly, we deliver safely to your door. All these processes have been completed so you can enjoy an affordable Roast dinner or cutting steaks at home with guaranteed results when you want.
All our production facilities are BRC Approved & we are always using local herds to support local farmers.
The temperature of our cutting rooms is very cold & this helps to stop any natural bacteria growth in the meat & losing any of its natural juices. Under these temperatures, we cut & package our RibEye Roasts within a few minutes to make sure we can deliver the freshest, juiciest wholesale RibEye possible. This gives your steaks a longer shelf life with more of a natural flavour.
We vacuum seal the RibEye Roasts into recyclable clear pouches which gently hold the shape of the piece & the vacuum process sucks all the moisture into the meat before freezing. They are vacuum-sealed in singles for your convenience & ease of storage, they can be bought up to room temperature without drying out before cooking.
Our natural Grass-Fed beef is an excellent source of vitamins, minerals & protein, these are all locked by the packaging to ensure your steak delivery is perfect every time.
We are always looking to find other methods of packaging that is cheaper & more Eco-friendly, so we can then help improve the environment moving towards a greener future. We are now using a thinner, stronger packaging that is also recyclable which helps us to reduce our carbon footprint by using less plastic. As our customers recycle their food packaging more by making sure that it is placed onto the appropriate recycling collection bin, this also helps towards our Greener Policy.
The process from farm to fork is designed to maximise value for money & minimise waste, with welfare & the environment top of the list.
Sherwood Irish Grass-Fed beef is an excellent source of vitamins, minerals & protein that helps promote energy levels. Our Irish Grass-Fed beef enjoys some of the best green pastures that Ireland has to offer, with the higher than average rainfall there is never a shortage of lush grass for them to enjoy. The welfare of all the cattle is very important not only to the livestock but to the results it brings to your table.
All our beef is fully traceable through modern technology with animals now having virtual passports to ensure they are monitored from farm to fork.
We have the choice of excellent stock to choose from over here, & this gives us a wonderful opportunity to create & share our consistent “restaurant quality” tasty products.
Steak Nites or just a simple steak n’ chips meal has always been a firm favourite meal at home or in the restaurant for many years since meat came off rationing in the UK on Independence Day in 1954. The humble steak has always been there as great comfort food, it is quick n’ easy to cook for those feel-good, satisfying meals.
If you enjoy your Date Nites at home with your husband or wife or really fancy showing off that new BBQ purchase… a Sherwood Aged RibEye Steak will deliver the desired result every time! When having a few unexpected guests over for lunch at short notice, you can whip a few steaks you cut, out of the freezer & defrost them quickly for delicious meals.
Lunch or dinner? Just bring Your Steaks up to room temperature, lightly season, either under the grill, pan-seared, or on the BBQ, cook till you have your preferred “Doneness”, let the steak rest for 10 mins, then just serve & enjoy. Letting the steak “rest” allows the muscle fibres to relax & absorb the natural meat juices for a better result.
Making RibEye roast from this? Then roast this in the oven at 55°C for 2.5-3 hrs reaching an internal temp of approx 60°C. This will give you beautiful pink slices that are both delicious & tender.
Please enjoy your Aged RibEye Roast from our Irish Grass-Fed Beef we look forward to sharing your pictures over on social media. Don’t forget to use the #ourbrandisapromise #abrandisapromise
What to look for In a good quality RibEye Roast
- RECIPES & HOW TO COOK A FULL RIBEYE ROAST AT HOME
