Parisian Beef Ribeye - Per 100g


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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.
Chilled Meat, Beef,



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Parisian Beef Ribeye - Per 100g
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