Name: Bone-in rib eye - Karpaten Premium Angus
Price: 163.06 RON
Availability: InStock

Bone-in rib eye

181,00 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.

*We do not offer slicing or portioning upon request.

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

0.6 – 0.9 kg/ piece

Discount:

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.
Storage temperature: refrigerated items: 2-4°C, frozen items: -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

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

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.

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.

A PERFECT ANGUS
STEAK

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

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)

PREMIUM PACK

5kg – 1.9kg T-Bone, 1.5kg Bone-in ribeye, 0.6kg Tenderloin and 1kg Rump

GOURMET PACK

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.