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Rib-Eye Steak per kilo

11,4871,60

One of the most sought after special cuts of beef. The Rib eye is located between the 6th and 12th thoracic vertebrae. This is the central part of the boneless steak, with very high quality meat. It has great taste value and tenderness due to its excellent fat distribution.

Baking | It is an excellent choice for grilling, as it remains very juicy, occupying a central place in the menus of many restaurants. It can be cooked either in slices or whole and then served in thin slices.

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Description

Description

One of the most sought after special cuts of beef. The Rib eye is located between the 6th and 12th thoracic vertebrae. This is the central part of the boneless steak, with very high quality meat. It has great taste value and tenderness due to its excellent fat distribution.

Baking | It is an excellent choice for grilling, as it remains very juicy, occupying a central place in the menus of many restaurants. It can be cooked either in slices or whole and then served in thin slices.

Additional information

Additional information

Ξηρή Ωρίμαση

30 days dry aged, 40 days dry aged, 80 days dry aged

Ποσότητα

1kg, 2kg, 350gr

Steak Cuts

Rib Eye

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