ORIGINS AND CERTIFICATIONS:
Quality control at Nifeislife has become our mantra. We source all of our meat from one of the finest producers in the UK, HG Walter. We have tried and tested a lot of cuts and qualities and we believe in our suppliers and we like the "family" touch of HG Walter as they prepare, cut, wrap and pack their meats every day freshly for us and for you. Specifically for beef: pure-bred Aberdeen Angus is hand selected and sourced from open pastures in Ayrshire, Scotland. Our beef has the good natural marbling and firm fat covering that's essential for succulent and tasty meat.

PRODUCT CHARACTERISTICS:
A tender cut with generous marbling which provides succulence and flavour. Rib-eye steak (with its bone) is a cut of beef that is located at the top part of a cow, in front of the loin and behind the chuck. The main defining characteristic of this piece is a strap of white fat on top, which is where the "eye" in the phrase "rib eye steak" comes from. Our succulent rib-eye serves up to three people. Beef is a very good source of iron, with perhaps the highest concentration compared to any other commonly consumed meat. Moreover, beef provides a notable amount of selenium to the diet, a nutrient critical to the human antioxidant defence system. Vitamin B12 is essential to development and can only be found in animal-derived foods such as beef. Additionally, vitamin B6 is necessary for the absorption of amino-acids, the building blocks of proteins. Beef is a good source of both of these B vitamins. The only thing left to do it is fill up with vitamin!

HOW TO PRESERVE:
All our meats are cut in the morning and then sent directly to you. Preserve in the fridge up to 3 days. Suitable for freezing.

ON YOUR TABLE:
As mentioned, our rib-eye, can serve up to three people. Perfect for grilling or pan-frying, our rib-eye is amazing in any situations. Because there are pockets of fat in the steak, it's also great for roasting as a joint. Best enjoyed medium rare to medium. Make sure you are cooking on a red hot surface and leave it to rest a bit longer than other steaks. Serve it with mashed potatoes and creamy spinach and enjoy! The bone makes it for a more attractive masterpiece and might make it a little easier to cook.

WHICH ONE TO CHOOSE:
Choose the rib-eye if you like marbled meet, it offers the perfect balance of flavour and tenderness and it contains substantial amount of juicy fat so that the palate is equally satisfied. No other cut of steak can satisfy carnivorous cravings in quite the same way. Having the bone allows you to show off and at the same time might make it easier to cook. Rib-eye is an old classic for those who like a treat sometimes