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Ribeye Steak

The Ginger Pig

£15.36

Taken from the Forerib, the rib eye is fast becoming the nation s favourite steak. Its generous intermuscular marbling makes for good eating after all, fat means flavour. Dry-aged to a minimum of 28 days (although we prefer upwards of 35), the rib eye is succulent and juicy. We recommend medium-rare. Take your meat out of the fridge at least 30 minutes before cooking the bigger the cut the more time it needs to come to room temperature. Remember, meat is a muscle and needs to relax before it is cooked. Make sure you season just before you put the steak into the pan, otherwise you will start to

The Ginger Pig's own words, read from their page.

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Where this comes from

The part other shops don't tell you. Three separate questions, kept separate on purpose, each with its source.

UK company
Registered at Companies House as GINGER PIG LIMITED, number 03971587. Checked 2026-09-06.
Means the business is a British legal entity, not a British-sounding name owned elsewhere. It says nothing about where anything is made.
UK operations
Not yet checked.
Means people employed here, or premises they actually work from. We keep this separate from the company badge because a registered office can be an accountant's spare room, and a company can be registered in Britain while everything it does happens somewhere else. Where we have not looked, we say so rather than assuming.
British-owned
Not established. Many companies file a statement rather than naming a controlling shareholder.
Read from the register of people with significant control, following the chain of holding companies. It does not gate anything: a firm can be made here and owned elsewhere, and that is worth telling you rather than hiding.
Where it is made
The maker doesn't say, so neither do we.
This is about the individual product, not the company. A British firm can sell things made abroad, which is normal and not a criticism. We would rather tell you which is which than average them into a score.