Beef ribs
63,00 lei
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.
*We do not offer slicing or portioning upon request.
Frozen. whole product divided into 3 slices (about 10 cm wide).
1kg
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Piece Information
By removing the upper part of the ribs, the one near the spine (spare ribs), the rib section from the chest area (brisket) remains, the long ribs that form the walls of the chest cavity; they are called beef ribs.
Common names: Beef ribs, Coaste de vita
Additional Information
Weight: Whole product portioned into 3 slices (approx 10 cm width). 1kg
Delivery state: Frozen product.
Meat condition: Packaged in a vacuum-sealed pack.
Validity: See label on packaging
Transport temperature: controlled – optimal for transporting perishable products
Refrigerated storage temperature: -18°C
Delivery
➤ Deliveries are made only within Romania, nationwide.
➤ In the Sibiu metropolitan area, delivery is free regardless of the order value. Cities and localities with free delivery are: Sibiu, Șelimbăr, Cisnădie, Cisnădioara, Șura Mică, Șura Mare, Slimnic, Cristian, Tălmaciu, Rășinari, Poplaca, Daia, Orlat, Gura Râului, Mohu.
➤ Orders placed online are dispatched within 3 to 5 business days.
➤ Packages will arrive at their destination within 24–48 hours from the time of dispatch.
➤ After receiving the package, the polycarbonate box and cooling packs will remain with the courier to be returned to our headquarters.
➤ Regardless of the order day, the courier will collect the meat packages from the farm only on Mondays and Wednesdays of each week, according to the table below:
| order day | estimated shipping day |
|---|---|
| Monday (>08:00) – Wednesday (<08:00) | Wednesday |
| Wednesday (>08:00) – Monday (<08:00) | Monday |
Packing
➤ The cuts included in the packages are vacuum-sealed and arranged in cardboard boxes.
➤ To ensure an optimal temperature during transport, the package is placed inside a special refrigerated transport box made of polystyrene.
➤ The insulated box is equipped with 2 cooling packs, placed above and below the meat box.
➤ The cardboard box contains multiple openings to allow cold air ventilation and maintain a constant temperature for the meat.
Storage Recommendations
➤ Meat should be stored at approximately 4°C when refrigerated and approximately -18°C when frozen.
➤ Thawing should be done in the refrigerator, in the original packaging, over ~12–24 hours, depending on the size of the cut.
➤ About 2 hours before cooking, remove the packaging and allow the meat to breathe at room temperature.
➤ See other best practice tips for preparing Premium Angus beef here.
Cooking Recommendations
After a prior marinade, slow cooking follows at indirect heat, either in the oven or on the barbecue. Ribs are separated with a knife and marinated in the refrigerator for 2 to 6 hours, wrapped in plastic wrap; then removed from the marinade, and the marinade sauce is discarded. The ribs are placed in a preheated oven/barbecue at 120°C, positioned on the warm side of the grill for indirect grilling. The door is closed, and they are kept in the oven for 1 – 1 ½ hours, turning them every 15 minutes. Once the ribs reach an internal temperature of 74°C, they are taken out of the oven and allowed to rest for 5 minutes.
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Nutritional Properties:
Energy value 277kcal, Proteins 15g, Total fats 23g, Saturated fats 8g, Trans fats 0.2g, Cholesterol 80mg, Sodium 81mg, Potassium 242mg
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Preparation Method:
in the oven, on the barbecue
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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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