Dry-Aged Ribeye Steak | Grass Fed British Beef, Aged 32 or 45 Days In-House

Our dry-aged ribeye steak comes from native British cattle raised on small, independent farms committed to regenerative farming. Dry-aged in-house for 32 or 45 days — producing beef with deep natural marbling, a caramelised crust, and a full-flavoured finish that supermarket ribeye simply cannot replicate. Whether you're cooking for two or feeding a crowd, this is the benchmark British dry-aged ribeye steak.

Whether seared to perfection in a pan or grilled over flames, its bold, caramelised crust and melt-in-the-mouth texture make it a must-have for true steak lovers.

Why You'll Love It

🔥 Prime Marbling: Generous intramuscular fat ensures a naturally buttery texture and incredible juiciness.
🥩 Signature Ribeye Flavour: A central nugget of fat caramelises as it cooks, basting the meat for ultimate succulence.
🌿 Grass-Fed & Sustainably Sourced: Native British Cattle, raised on small UK farms committed to regenerative farming and sustainability.

What Our Customers Say

⭐⭐⭐⭐⭐
"Wonderful marbling and flavour. Our go to choice for steak night" — Michael, P

A Cut Above the Rest

Ribeye is the steak lover's cut — deeply marbled, rich and full-bodied. At TJB, ours comes from native British breeds selected for flavour, not yield. Our 32 day dry-aged ribeye is the benchmark. Step up to the 45 day and the flavour intensifies further — a noticeably deeper, more complex eating experience. If you're exploring the full range, try our Galician Ribeye from Rubia Gallega cattle, our Ex-Dairy Ribeye for maximum umami depth, or the 100 Day Dry-Aged Ribeye for the ultimate intensity.

Want to go deeper? Read our guide: Dry-Aged Ribeye Steak — What Makes It Different? — covering the science behind dry-ageing, how 32 vs 45 vs 100 days changes the flavour, and how to cook it perfectly at home.

Order Now

Order before 11am Tuesday to Friday for next-day delivery across the UK. Every ribeye is cut fresh, vacuum-packed and shipped in insulated sustainable packaging with ice packs — arriving chilled and ready to cook or age further in your fridge.

Frequently Asked Questions