Year-round subject to availability, for pre order and fresh when in stock. Delivered weekly on Thursdays or collection from the farm Monday to Friday, 830am to 5pm.
We use heritage breed cattle such as Galloways and Short Horns.
The ribeye is carved from the primal section called the beef rib. It falls between the shoulder and the loin, and spans from ribs six through twelve. This section of the animal naturally collects more intramuscular fat, creating the fantastic marbling unique to the ribeye. The marbling will melt into the steak as it cooks, creating a juicy and tender steak.
2 x 250g steaks approximately
3 Reviews
5
Very happy
Posted by Lesley on 7th Jun 2024
Good size,tender
5
By far the best
Posted by Andrew on 4th Jun 2024
I have tried several similar suppliers of ribeye steak but this is by far the best. Tender and full of flavour
5
Ribeye
Posted by Francoise on 31st May 2024
Succulent, tender and packed with flavour
Characteristics: Rich in marbling, very flavourful, and juicy. Best Cooking Method: Pan-Seared or Grilled Seasoning: Generously season both sides with salt and pepper. Preheat: Preheat your skillet or grill to high heat. Cooking: Pan-Seared: Add a high smoke point oil (e.g. vegetable oil) to the pan. Sear the steak for 3-4 minutes on each side for medium-rare. Finish by adding a knob of butter and basting the steak. Grilled: Grill for about 4-5 minutes per side for medium-rare, adjusting time based on thickness. Resting: Let the steak rest for 5-10 minutes before slicing to retain juices.
General Tips: Resting: Always let steaks rest after cooking to allow the juices to redistribute. Doneness: Use a meat thermometer to check doneness: Rare: 49-52°C Medium-Rare: 54-57°C Medium: 60-63°C Medium-Well: 65-68°C Well-Done: 70°C and above Searing: For a great crust, ensure the meat is dry and the cooking surface is very hot. Enjoy your perfectly cooked steak!
When you complete and check out your order you will be able to select one of the following delivery or collection options.
For Christmas Orders
Collect from Copas HQ at Kings Coppice Farm, Cookham. Drive through collection on 22nd December or at our Christmas Fayre on 23rd December (if we are good Father Christmas might come!)
Click & Collect from one of our partners:
Church Farm in Waltham St Lawrence, Walled Garden in West Wycombe, Henry Street Garden Centre in Arborfield, Cotswold Farm Park in Cheltenham,
The Christmas Barn in Appleton, Braywick Leisure Centre in Maidenhead, The Herb Farm in Sonning Common, Aylett Nurseries in St Albans,
Peach Croft Farm in Abingdon.
Nationwide delivery by our nominated couriers on 22nd December. Your order will be packed in recyclable insulated packaging and will be dispatched on a pre 2pm next day service. The £20 delivery fee covers the delivery service, packaging, insulation, ice packs and fulfilment. FREE DELIVERY on all orders over £175.
Year Round & Non-Christmas Orders
Collect from the Farm, we are open around Monday to Friday 8:30am to 5:00pm
Weekly nationwide delivery, arriving Thursday each week. Deliveries are sent out in recyclable insulated packaging with ice packs on a pre 2pm service weekly. The £20 delivery fee covers the delivery service, packaging, insulation, ice packs and fulfilment.
Dive into our expanded product line, featuring a variety of turkey and meat options that go beyond the usual. From succulent cuts to flavorful choices, we've got your meals covered with quality selections that satisfy every taste bud.
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