Key Characteristics:
 
Flavour: The bone-in rib eye is known for its intense beefy flavor, partly due to the bone and the marbling of fat within the meat.
Tenderness: The rib eye is one of the more tender cuts of beef, making it a favorite for steaks and roasts.
Cooking: It can be roasted, grilled, or slow-cooked, and is often served medium-rare to medium to maximise its tenderness and flavour.
2 Ribs - 1.7Kg - 2.2Kg - Serves 5-6  
3 Ribs - 2.6Kg - 3Kg - Serves 8-9