Beef Bone-In Ribeye – Per 1000g

$888

Background

Hand cut from the rib section. Our dry aged beef is hung in our fridges for 60 days. This allows all the moisture from the beef to escape, and leads to an extraordinary culinary experience: rich in taste and buttery in texture.

Our Specialists’ Opinion

Our best cooking advice: pan-fry it 3 minutes on each side in clarified butter. Then put it in the oven at 200 degrees Celsius. It is important to respect the 1min per 100g ratio. Rest the meat for at least half the cooking time under aluminium foil to allow it to settle.

1000g

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Description

Hand cut from the rib section. Our dry aged beef is hung in our fridges for 60 days. This allows all the moisture from the beef to escape, and leads to an extraordinary culinary experience: rich in taste and buttery in texture.