Bone-in rib eye

163 lei

/ kg
Made in România / From the Sibiu farm

* The minimum order for custom packages is 500 lei.

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* 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 – 0.9 kg/ piece

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Piece Information

Located under the front part of the spine, bone-in ribeye represents one of the most flavorful sections of the entire carcass, showcasing its rich marbling and generous layer of fat. Bone-in ribeye enjoys an added depth of flavor compared to the boneless version, thanks to the additional layers of fat. The size of the bone does not exceed the size of the meat, and the term “Ribeye” comes from the anatomical term “Eye of the Rib,” signifying the eye of the rib. This portion is ideal for grilling, pan-searing, or any other method of cooking steaks.

Common names: Bone in Rib Eye, Costata, Cote de boeuf

Additional Information

Weight: approx. 0.5-0.7 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.

Bone-in rib eye

Cooking Recommendations

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

 

Recommendations

ANGUS BONE IN RIB EYE <br>WITH  WILD RICE & BACON ANGUS BONE IN RIB EYE
WITH WILD RICE & BACON

Wash the wild rice well, drain, and when the water boils, put it in water, along with the salt and saffron. Let them boil

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ANGUS RIB EYE WITH<br> ROASTED VEGETABLES (VIDEO) ANGUS RIB EYE WITH
ROASTED VEGETABLES (VIDEO)

Remove the beef from the fridge before cooking and leave at room temperature for the fibres to relax.

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BONE IN RIB EYE <br>ON GRILL (VIDEO) BONE IN RIB EYE
ON GRILL (VIDEO)

Remove the beef from the fridge before cooking and leave it at room temperature for the fibres to relax.

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A PERFECT ANGUS <br>STEAK A PERFECT ANGUS
STEAK

Follow these five simple steps for success:   1. Prepare the grill so it is…

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You can also find this item

STEAK MIX
3 kg – 3 kg Bone-in-Rib-Eye (4 buc.)
BONE IN RIBEYE PACK
3 kg – 3 kg T-bone (4 pieces)
Bone-in rib eye
5kg – 1.9kg T-Bone, 1.5kg Bone-in ribeye, 0.6kg Tenderloin and 1kg Rump
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3kg – 1.25kg Bone-in-Rib-Eye, 1.25kg Rump, 0.7kg Burger (4 pieces)

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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Bone-in rib eye

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Bone-in rib eye

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