Like all steaks on the bone sharing ribeyes are fantastic on the barbecue.

The night before you want to eat it remove the steak from the packaging, place over a wire rack and season well on both sides.

Remove from the fridge an hour before cooking and dry well.

Light your charcoal and allow to go white all over and just start to cool before cooking your steak.

Start by holding your steak with some tongs fat side down on the grill brushing the grill to render the fat for cooking. Once the fat is rendered and coloured place down on the grill.

The steak needs to be regularly moved and flipped to cook evenly. It should take around 6-8 minutes to cook through.

Rest the steak for at least 10 minutes before slicing and seasoning with flaky sea salt.

All our meat is delivered frozen.

We deliver it to you in insulated sustainable wool packaging that can keep it frozen for 72hrs. When you receive your meat please put it straight in the freezer. Even if it has defrosted it is ok to put back in the freezer as long as it is not warm.

We deliver it frozen for a number of critical reasons:

• Natures preservative. Freezing is one of the most ancient of all methods of preservation. We firmly believe that when frozen rapidly there is no loss of quality in the meat.

• Sustainability. By freezing our meat we can ensure there is as close to zero waste as possible. Our meat is frozen as soon as it is butchered in protective packaging that allows us to keep the meat perfectly for over a year. This is vs 10 days for fresh.

• Seasonality. Like vegetables, meat has a season. By freezing our meat we can select our produce when it is at its very best. Fresh meat butchers cannot do this and you can taste the difference in our meat.

• Better supporting farmers. For our farmers it is most profitable for them to get the produce off the farm as soon as it is ready. This allows us to support them better.