48€
PER KG
ARGENTINA RIO PLATENSE RIBEYE STEAK
MEAT
ARGENTINA RIO PLATENSE RIBEYE STEAK
MEAT
Information about the cut
The Ribeye or Entrecote is a fine cut that is taken from the back of the animal, on the front of the loin, normally from the first 5 ribs. Ribeye is the meat between the animal’s ribs. It is rich in fat and so, has a very marbled appearance, with a large section of fat that separates the longissimus dorsi muscle from the spinalis muscle. Most of the flavor comes from the fat which is why the Ribeye is one of most flavorsome and sought-after cuts around. Unforgettable tenderness and flavor!
Information about the meat
Argentine meat is considered to be the best in the world for flavor and tenderness. The quality and uniqueness of Argentine meat can be attributed to the completely natural method by which the cattle are reared. The animals are allowed to roam free on the wide open pampas and feed exclusively on grass. This type of cattle farming boosts the production of substances in the animal making the meat tender, tasty and healthy.
Tips for preserving meat
We recommend taking the meat out of the fridge at least 5-10 minutes before cooking to avoid thermal shock that could make the fibers tough
TECHNICAL DATA SHEET
ARGENTINA RIO PLATENSE RIBEYE STEAK
Reared in
Argentina
Selections
Poddesu
Animal
Cow
Heifer
Heifer
Aging
30+ days
Tips on how to cook the meat
After cooking, leave the meat to rest for 5-10 min, and cover it with a sheet of aluminum foil so that the juices are better distributed.
Other tips
It can be frozen to prolong preservation - this process does not alter either the taste or the consistency of the meat.
Categoria
MEAT
REVIEWS
ARGENTINA RIO PLATENSE RIBEYE STEAK
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