Beef ribs

37 lei

/ kg
Made in România / From the Sibiu farm

* The minimum order for custom packages is 500 lei.

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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. Vacuum-packed.
Meat condition: Matured piece and packaged in vacuum-sealed pack.
Validity: See label on packaging
Transport temperature: For a period of 36 hours between -2 and +3 C
Refrigerated storage temperature: 2-4 C

Beef ribs

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.

Recommendations

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Mix marinade ingredients in a medium bowl.

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De la carne de vită plină de savoare la un adevărat gust de caramel e

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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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Beef ribs

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Beef ribs

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