Cowboy

175 lei

/ kg
Made in România / From the Sibiu farm

* The minimum order for custom packages is 500 lei.

* Add the items to your cart based on the desired kilograms (if you want 5 kg of this item, enter no.5 in the quantity field).

* The total weight of the order is for reference only, and the calculation displayed at the order completion is approximate.

Refrigerated/frozen. Individually vacuum-packed cut. (sliced)

0.6 – 0.8 kg/piece

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Piece Information

Cowboy steak is part of the ribeye cuts, originating from the front part of the spine. What sets it apart from a regular ribeye is the bone, which extends 5-6 cm beyond the meat. The thickness of the cut is determined by the width of the bone, making the meat quantity of this cut sufficient for 2 people. Cowboy steak has a high level of marbling that gives it a rich flavor, and due to the presence of the bone, this cut impresses with juiciness and tenderness during cooking.

Common names: Cowboy Ribeye; Cowboy Steak; Frenched Rib Steak

Additional Information

Weight: approx. 0.6-0.8 kg/piece
Delivery condition: Refrigerated/frozen – please specify the desired condition of the cut in the “order notes” box.
Meat condition: Dry-aged cut, approximately 21 days, and vacuum-packed.
Validity: Refer to the label on the packaging.
Transport temperature: Over a period of 36 hours between -2 and +3°C.
Refrigerated storage temperature: 2-4°C.

Cowboy

Cooking Recommendations

  1. Remove the cut from the refrigerator at least half an hour before cooking.
  2. It is usually cooked on the grill or in a pan, but other methods can also be used.
  3. Sear for about 3 minutes on each side.
  4. After cooking, let it rest for 5 minutes.
  5. Use a knife to cut the meat, following the bone to separate the meat.
  6. Slice into 1-1.5cm pieces.
  7. Season before serving.

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You can also find this item

Provenance and traceability - from the farm in Sibiu

From grass to beef, from farm to your plate!
Premium Angus beef is produced in Sibiu, in an area with a gastronomic story. The meat is naturally and wholesomely sourced from Angus cattle raised in a low-stress environment.

The superior quality of the beef starts from top Angus genetics and the development of its quality is pursued throughout the entire production process. Quality development is carried out from calving, nursing the calf by the mother, until 7-8 months, rearing in an extensive pasture system, natural fodder produced on our farm, for the winter period and carefully selected fodder recipes, for fattening, according to the principles of sustainable agriculture, that we wok by.

The specificity of Angus beef is given by the degree of marbling, tenderness, juiciness and taste. The local product comes from a fully controlled process of production, that creates a link between the cultural traditions of the area we work in, and the innovative system, resulting in a natural, healthy and tasty product.

Find out more about Premium Angus production farm – Karpaten Meat Group.

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Cowboy

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