Rib eye
194,00 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.
Refrigerated/frozen. Individually vacuum-packed cut, whole product.
2 – 3 kg / piece
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During the upcoming period, we’ll be preparing and delivering Easter orders. New orders can still be placed on the website, but processing and deliveries will resume starting April 23, 2025.
Piece Information
Boneless beef ribeye is extracted from the front part of the spine, from the sixth rib to the twelfth rib, similar to the bone-in ribeye, but with the bone removed. It is flavorful and tender, coming from the upper chest area, with less exercised muscle movement. Intensely marbled, boneless beef ribeye is a favorite cut for barbecue enthusiasts and is ideal for quick pan-searing or grilling.
Common names: Ribeye steak, Spencer steak, Entrecote, Scotch fillet
Additional Information
Weight: approx. 2-3 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.
Cooking Recommendations
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Nutritional Properties:
Energetic value 170kcal, saturated fats 2.7g, protein 20.7g, iron 2.1mg, zinc 4.4mg
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Preparation Method:
on the grill, in the pan
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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