Beef Ribeye – Per 100g


✓ Tasted and approved | ✓ Secure paiement

Our Specialists’ Opinion

Best enjoyed pan-grilled, the fat caramelises and tenderises the meat upon cooking, giving it a strong flavour. Also excellent served with a black pepper sauce or roquefort sauce.


Thick cut, this steak, located between the ribs of the chuck square, is naturally enriched with fat (Salers-Angus breed), the ‘eye’ giving us a succulent steak. Dry-aged for 30 days, the moisture in the beef escapes, leading to an extraordinary culinary experience: rich in taste and buttery in texture.