Dry aged ribeye

Dry aged ribeye steak is aged for at least 30 days. Distinct nuances of taste, juicy and soft piece, perfect for grilling or pan-frying. Keep at room temperature for 10 minutes before cooking. Cooking should be done at a high temperature by frying for 3-4 minutes on each side, depending on the desired level of doneness. This piece can be bought divided into slices, the weight of each piece is +/- 350g or undivided – the weight of the piece ranges from 2kg – 4kg, which depends on the slaughter age, breed and fattening of the cattle.

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