​​​​​​Italian Scottona OP Ribeye Bone-in

The acronym OP simply means Oven Prepared. This cut, also known as a Standing Rib Roast, comes from the rib section of a steer, which is between the chuck roll and striploin.

For lovers of grass-fed meats, the showstopper OP rib fillet (known as the scotch fillet in Europe) is hormone and antibiotic-free. Aged for a minimum of one month, our favourite way to cook this cut is reverse searing – the opposite of traditional pan-searing. Never heard of it?  Cook in the oven first, then sear it over high heat on the stove to finish.

The meat will be delivered frozen