All Products
About the Cut
Rib Eye Steak
Rib eye steak, cut from the rib section of the cow, is renowned for its rich marbling and robust flavour. This cut includes the eye of the rib and the surrounding muscle (hence the name), making it one of the juiciest and most flavourful steaks available. Rib eye steak is versatile and can be cooked using various methods such as grilling, pan-searing or broiling and with its combination of tenderness and rich flavour, it makes for a favourite among steak enthusiasts and in high-end dining establishments.
Owton’s Top Tips!
Looking for a steak with serious flavour and a buttery bite? Our 2 x 225g Rib Eye Steaks are hand-cut with just the right amount of marbling for that unbeatable tenderness and rich, juicy taste. Bring to room temperature before cooking, season simply with salt and pepper, and sear in a hot pan or on the grill for 2–3 minutes each side for medium-rare (or until its how you like it, 55–60°C is the sweet spot for pink and juicy).
Rest for 5 minutes before serving to let the juices settle, it’s worth the wait! These steaks don’t need much fuss, but if you do fancy taking them to the next level, try a knob of garlic butter or a drizzle of peppercorn sauce. Best enjoyed with chunky chips, grilled veg or a crisp salad. Keep in the fridge for up to 2 days or freeze if needed, just do make sure you defrost fully before cooking.
Wondering What To Do With Rib Eye Steak?
About The Cut
Rindless Pork Belly Squares
Rindless pork belly squares are small, boneless pieces cut from the belly of the pig, with the rind removed. Known for their rich layers of meat, they become tender and flavourful when roasted, braised or slow-cooked – these squares can be used in a variety of dishes, from crispy BBQ pork bites to savoury stews.
Owton’s Top Tips!
Our Boneless and Rindless Pork Belly Squares (4 x 280g) are rich, tender, and full of flavour. Great for slow roasting or adding depth to Asian-inspired dishes. With the rind removed and each piece butcher-prepped for convenience, these are easy to cook and packed with potential.
For best results, roast low and slow at 160°C for 2 to 2.5 hours, then turn up the heat to crisp and caramelise the edges. The fat renders down beautifully, keeping the meat moist and full of flavour. Check out our great pork belly recipe!
They’re perfect with sticky glazes, soy-based marinades or dry spice rubs. Serve with rice, noodles, or a crisp salad depending on the occasion. These are just as suited to a midweek meal as they are to something special on the weekend.
Store chilled and use within a few days, or freeze in portions for added flexibility.
