Dry Aged Veal Rib Steaks

Thick steak filled with flavour

  • Dry aged for a full 21 days
  • Welfare-friendly meat raised in natural family groupings
  • Mild flavour that is sweeter than beef
  • Code: GRV399
  • Price per kg:
  • Item weight:
  • Servings:
Best value
(Price per kg)
As low as £20.00 Regular Price £20.00
Accreditation:Beter Leven

Luscious steak hand cut into thick slices for a generous meal. Pan-fry or grill for a wonderful mild flavour, tenderness and excellent caramelisation that is so memorable.



Hand Cut

Hand cut


21 Days Matured


Cooking Instructions:

Pan-to-Oven Roasting

1. Bring the meat to room temperature

About 30 minutes before you start cooking, remove the defrosted meat from its vacuum packaging and pat dry with kitchen paper.
Spread out your steaks on a tray in a single layer.
This will allow the meat to 'bloom' and come to room temperature.
This helps your meat cook more evenly and stay tender and juicy.

2. Preheat your oven & pan & sear

Preheat oven to 250°C/ Fan 230°C / Gas 9.
Once the frying or griddle pan is hot, add a little olive oil to the pan, or brush the oil directly onto the meat to avoid using too much.
When you place the meat into the pan you should hear a sizzle.
Sear the meat all over for 4 minutes per side

3. Cook to your liking

After searing for the recommended time, gently place your meat uncovered on a wire rack in a roasting tin, and put into the preheated oven.

Medium: 5 - 6 minutes (Internal Temp. 55 - 60°C)
Well Done: 7 - 8 minutes (Internal Temp. 64 - 70°C)

Use a meat thermometer to check the internal temperature of your steak.
Be careful not to overcook the meat, as this will make it dry and tough.
We would recommend this steak is cooked to medium bearing in mind that the residual heat in the joint can cook it on as much as 3 - 5°C, so the steak is timed to be removed early and allowed to finish cooking as it rests.

4. Resting

Place the meat on a board or platter, cover loosely with foil and leave in a warm place for up to 10 minutes.

5. Use a good steak knife

Use a razor-sharp unserrated steak knife and slice thinly across the grain.

Nutritional Information:
(Typical per 100g)
  • Energy: 449 kJ/ 106 kcal
  • Fat: 1.6g, of which Saturates: 0.6g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 22.7g
  • Salt: 0.15g


Frozen-icon Frozen-icon

Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours