USDA Prime Ribeye (Bone-In) – Approx. 1.25kg

A true steakhouse centrepiece.

Our USDA Prime Bone-In Ribeye is a large-format cut designed for sharing, with exceptional marbling, outstanding tenderness, and the rich beef flavour that makes ribeye one of the world's favourite steaks.

At approximately 1.25kg, it's perfect for entertaining, special occasions, or anyone looking to recreate the steakhouse experience at home.

✅ USDA Prime – exceptional marbling and tenderness

✅ Bone-in for added flavour and juiciness

✅ Approx. 1.25kg – ideal for sharing

✅ Vacuum packed – available chilled or frozen

Why this works

Bone-in ribeye offers the best of both worlds—beautiful marbling and the extra flavour that develops around the bone during cooking.

The larger size also makes it easier to cook evenly, allowing you to develop a deep, caramelised crust while keeping the centre tender and juicy.

Whether roasted whole or reverse-seared, this is a steak made for memorable meals.

Simple ways to cook

🔥 Reverse sear

🔥 BBQ with indirect heat

🔥 Roast then finish over high heat

Available in larger cuts
Because bone-in ribeye is cut between the bones, the size of each piece is determined by the number of bones rather than an exact weight. If you'd like a larger cut for entertaining, contact us on WhatsApp to discuss the options available.

All cuts are hand-prepared, so weight may vary slightly. We always aim to be fair.

Learn More

🍽️ Cook It

USDA Prime Bone-In Ribeye Recipe

A simple step-by-step recipe showing how to cook a thick USDA Prime bone-in ribeye for a beautifully caramelised crust and juicy, tender centre.

💡 Learn

Reverse-Searing: The Game Changer for Perfect Steak

Learn why reverse searing is one of the best cooking methods for thick, premium steaks like bone-in ribeye.

Why Sous Vide Is Perfect for Hong Kong Kitchens

For thick steaks, sous vide offers exceptional control and consistently tender, juicy results.

📚 Explore

One Cut, Many Meals: How Ribeye Changes Based on How You Buy It

Explore how thickness, bone-in versus boneless cuts, and portion size influence flavour, texture, and the way ribeye cooks.