Interactive beef guide
Discover where each cut comes from and compare its flavour and texture, then explore the steaks on our menu.
View the current steak menu
Upper rib
A naturally marbled section known for richness and a juicy texture.
Back · behind the rib
A tender section along the back of the animal.
Hind back · before the round
A balanced steak with a firmer bite and less internal fat than ribeye.
Tenderloin · beneath the loin
A lean, fine-grained cut prized for its tenderness.
Explore rib, short loin, sirloin and fillet. The dashed fillet highlight shows the approximate position of the tenderloin inside the animal, beneath the loin.
From the animal to the menu
Compare six familiar steak cuts by shape, texture and character, then use the interactive guide above to see where each one comes from.
A leaner cut prized for tenderness, with a soft texture and delicate flavour.
Marbling runs through the cut, giving ribeye a rich flavour and juicy texture.
A balanced choice with a firmer bite and less internal fat than ribeye.
Fillet and sirloin sit on either side of the T-shaped bone, giving two textures in one steak.
A thick, bone-in rib cut with the richness and marbling associated with rib steak.
A large, long-bone rib steak presented for sharing.
The beef served at Ribeye
WX Wagyu brings rich marbling and a soft, buttery texture to the table. Ribeye’s menu features it as ribeye and fillet: ribeye offers a fuller, richer bite, while fillet has a finer texture and more delicate flavour. Explore the steak menu for the available cuts, weights and prices.
Manchester or Birmingham
View the current steak menu, then book Ribeye Manchester or Birmingham.
