This Beef Rib Steak from young Limousin cattle by David Master is a bone-in primal cut known for its lean structure and beef-forward flavor. Supplied in a 5kg unit and sold per kilogram, it is suited for portioning into rib steaks for grilling or roasting.

Detailed Information
Sourced from Limousin young bulls raised in France, this rib section delivers a clean, muscular profile with moderate marbling and excellent yield. Limousin cattle are known for their fine muscle grain, low intramuscular fat, and consistent texture. The bone-in format enhances flavor during cooking, making it suitable for dry-aging or slicing into tomahawk or côte de bœuf steaks.

Who is David Master?
David Master is a premium meat brand specializing in traceable French and Irish beef selections. Known for rigorous sourcing and butchery standards, the brand provides high-quality primal and portioned cuts for professional kitchens and meat retailers.

Storage and Usage Instructions
Store refrigerated between 0°C and 4°C. Portion as needed. Suitable for grilling, roasting, or dry-aging. Freeze if not used promptly.