Ribeye is, in my opinion, one of the tastiest steaks you can eat. Yet it is also very approachable. The meat is beautifully marbled and rich in flavour.

Bert-Jan Lantinga

Premium Black Label Angus Ribeye Uruguay, carefully cut and double-trimmed by our Master Butchers, so the steaks are ready for the grill. Vacuum-packed and frozen within the hour.

What is a ribeye?

Ribeye, including Black Label Angus Ribeye Uruguay, is cut from the fore rib of the beef animal, which lies in line with the striploin (entrecote). Ribeye is somewhat rounder in shape than striploin and the meat is marbled with fat, making it generally more tender and juicier than entrecote. Many meat lovers therefore choose ribeye on a regular basis. A good ribeye is buttery tender and full of flavour. This is due to its high degree of marbling, or intramuscular fat. What is more, ribeye is cut from a muscle that is barely used by the animal. And ‘lazy muscles’ simply produce soft, tender meat. That tenderness and flavour remain intact even when cooked medium.

Where does the name ribeye come from?

There are several theories about that. Some say that a ribeye steak owes its name to the round shape of the muscle from which the meat is cut. That shape resembles an eye. Others say that the cut comes from the ‘eye of the rib’. That sounds logical too. Then there are people who claim that the small piece of fat in the middle of a ribeye makes the cut look like an eye. Well... you decide...

Black Label Angus from Uruguay

Beef from South America is popular, and for good reason. Animals in these countries have oceans of space. In Uruguay, that averages 1 animal per hectare, so 2 football pitches per cow! Now that is space...

Cattle in Uruguay therefore have a good life on vast pastures. But alongside space, stress is also taken into account. It is avoided as much as possible. Calves stay with their mothers for a long time and, when the animals need to be transported, every possible precaution is taken to keep the Black Label Angus cattle in top condition. This includes veterinary check-ups.

On the pampas, the cattle feed on what nature has to offer. Only in the final stage are the cattle given specially formulated feed for at least 120 days, with grain as the main ingredient.

Grain-fed Black Label Angus Ribeye Uruguay

It is precisely this 120-day finishing phase, with grain playing the leading role in the diet, that gives Black Label Angus Ribeye Uruguay its beautiful intramuscular fat. The meat becomes tender, lightly marbled and develops a distinctive flavour appreciated by steak lovers.

Black Label Angus Ribeye Uruguay delivered super-fast

When you order from The Butchery, your order (and therefore your Black Label Angus Ribeye Uruguay ;)) will be with you super-fast. Do you live in the Netherlands or Flanders? Then the following applies: ordered before 11h Mon-Fri, delivered the same evening. You will receive your order frozen, making it ideal to add a few freezer staples to your order. How easy is it to keep some minced beef and homemade sausages or burgers in stock too?

Defrosting ribeye

When you order Black Label Angus Ribeye Uruguay online from The Butchery, you will receive your steak frozen. What is the best way to defrost ribeye? It is easy. Place the ribeye in the fridge 1 or 2 days in advance and allow it to defrost slowly. In more of a hurry? A bowl of cold water can help. Just check the packaging first to make sure there are no holes in the plastic.