33€
PER KG
MASURIA HEIFER RIBEYE STEAK
MEAT
MASURIA HEIFER RIBEYE STEAK
MEAT
Information about the cut
Ribeye is defined as all cuts from the lumbar area of the beef, there is no tenderloin here yet, but the good marbling of this muscle adds softness and flavor. The cut is one of the finest. The ribeye is ideal for quick and direct cooking on a grill, in the frying pan or on the griddle, retaining both the bone and the outer fat, as these impart flavor and tenderness to the steak. The steaks weigh from 1.0 kg to 1.5 kg and are vacuum-packed individually
Information about the meat
The Masuria heifer is an exceptional meat from northern Poland (formerly Prussia), from the region of Mazury (known as the thousand lakes or Masuria lake). This specific breed, from Germany (Holstein, white coat with black patches), lives outdoors and produces a lovely, marbled meat (infiltrated with fat). It is a very tender and tasty meat given the abundant fat (marbling) with sweet notes due to the sugar beet supplement in the diet during the final rearing stage before slaughter.
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
MASURIA HEIFER RIBEYE STEAK
Reared in
Poland
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
MASURIA HEIFER RIBEYE STEAK
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