Price range: $58.00 through $92.00
All certificates available on request (halal, health, origin)
Ribeye on the bone, dry-aged 14 days. The bone keeps it juicy and the marbling does the rest. A big, thick steak for sharing.
What it is. The same rib-eye muscle as our boneless ribeye, left on the rib bone and cut thick. Dry-aged 14 days.
How it eats. Juicier and beefier than boneless. The meat by the bone stays tender, and the fat crisps over charcoal.
How to cook it. Charcoal, two-zone. Salt it an hour ahead, sear 4 minutes a side over the coals, then finish on the cool side with the lid on until 52 °C at the centre. Rest 8 minutes, cut it off the bone and slice thick. Serve with potatoes roasted in the coals and a green salad.
Pack and storage. Sold by the piece and charged on its actual weight: each one weighs 900 g to 1.2 kg, arrives cold and vacuum-sealed. Keep it sealed in the fridge at 0–4 °C and use within 3 days of the packed date, or freeze it on the day of delivery (−18 °C, follow the supplier use-by on the pack). Thaw in the fridge, never on the counter.
Where it comes from. Dry-aged for 14 days before it’s cut. We buy beef on how it eats, not on the country printed on the box, and our butchers check every batch. Cut and vacuum-sealed in Beirut, and packed the day it ships.
Charcoal, two-zone: a hard sear over the coals, then a slow finish on the cool side with the lid on.
Steak doneness is a preference. USDA: whole beef/lamb 63 °C before removal + 3 min rest. For children, pregnant people, older adults or weakened immunity: choose medium-well or above and check with a thermometer. Mince, burgers, kafta and meat sausages: 71 °C. Poultry: 74 °C.
FreshFrozen 
FreshFrozen 
FreshFrozen 
FreshFrozen We don’t make them. We enforce them.
Rest your meat. Yes, even when you’re starving. Especially then.
Salt early, salt often. Timid seasoning is a quiet cry for help.
Ketchup on a dry-aged ribeye is your legal right. We’ll be over here, weeping softly.
Medium-well is a phase. We believe in you.
The first slice belongs to the cook. That’s physics, not favouritism.
If the grill isn’t smoking, neither is your reputation.
Charcoal, then patience. The rush is the only thing that ruins a barbecue.
Room temperature before the pan. Cold steak is a cry for help.
Pat it dry. Water is the sworn enemy of a good crust.
One flip. You’re searing a steak, not fluffing a pillow.
Season the board too — the resting juices are free sauce.
Buy the good cut once. Regret the cheap one twice.
A sharp knife is a safe knife. Dull ones do the damage.
Let it rest longer than you think. Patience tastes better.