Dry Aged Ribeye Avilena Negro Iberica
Dry Aged Ribeye Avileña-Negra Ibérica
A robust Spanish showpiece for true connoisseurs of full-flavoured beef. This dry-aged ribeye from the Avileña-Negra Ibérica breed delivers a deep, rich meat flavour with a mature, nutty undertone. During the ageing process of at least four weeks, the meat loses moisture, concentrating its flavour and developing a buttery, tender texture. The combination of dry aging and the natural qualities of this Spanish breed results in a ribeye that is not only melt-in-your-mouth tender, but also bold and expressive on the plate.
What is a dry aged ribeye?
The ribeye is cut from the rib section of the animal and is known for its marbling and succulence. This particular ribeye is dry aged, meaning the meat is matured in a controlled environment with a constant temperature, humidity, and air circulation. Natural enzymes break down the muscle fibres during this process, enhancing tenderness and intensifying the flavour. The outer layer dries out and is trimmed away, leaving a concentrated piece of meat with a characteristic hint of nuttiness. A true delicacy for the discerning meat lover.
Avileña-Negra Ibérica: bold Spanish beef
Avileña-Negra Ibérica is a traditional Spanish cattle breed from the Ávila region, descended from local black cattle that have grazed for centuries on the mountainous meadows of central Spain. These animals roam freely in extensive systems and feed on grass, herbs, and field crops. This results in meat with a fine texture, a deep reddish-purple colour, and a pronounced flavour. Because the cattle grow slowly and are only slaughtered at an older age, the meat develops more depth and complexity. Recognised with a PGI quality mark, Avileña-Negra Ibérica is a protected breed known for its origin and exceptional quality.
Want to try Dry Aged Ribeye Avileña-Negra Ibérica yourself?
Order this extraordinary cut of Spanish beef easily online at premium butcher The Butchery. Place your order before 11am and enjoy it the same evening in the Netherlands or Belgium. Prefer another delivery time? You decide what suits you best. Our ribeyes are carefully vacuum-packed and shipped quickfrozen to ensure perfect quality upon arrival. And when your order exceeds €100, shipping is on us.
Roast Beef Cooking Guide
Roast beef is a beautiful, classic roast that you can prepare in different ways. Below you will find a useful guideline. Scroll through and choose your preparation method!
Method 1: Low and Slow (Grill & Cook Through)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to bring it to room temperature.
Preheat: Set the oven to 120°C for gentle cooking and heat the pan or grill to maximum temperature.
Sear: Brown the meat on all sides in a large pan with butter or on the grill until it is completely brown and any fat edge is nice and crunchy.
Transfer: Move the meat to the preheated oven. Place the seared meat in an oven dish and add the drippings.
Timing: Use the schedule below for your planning. These times are indicative - always measure the core temperature with a meat thermometer.
Rest: Let the meat rest for 10 minutes before carving/serving.
Seasoning: Season the meat after searing or afterwards with salt and pepper or rub of your choice.
Core Temperature Guide
- Rare: 52°C
- Medium Rare: 54°C
- Medium: 57°C
- Well Done: 62°C
Total preparation time: Approximately 2 hours
Method 2: Reverse Sear (Cook & Grill)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to bring to room temperature.
Preheat: Set the oven or BBQ to 60°C.
Cook: Cook the meat to 2 degrees below your target core temperature. The final 2 degrees are added during grilling.
Sear: Grill or fry the meat until brown and crunchy on all sides until the desired core temperature is reached.
Monitor: Always measure the core temperature with a meat thermometer.
Rest: Let the meat rest for 10 minutes before carving/serving.
Seasoning: Season the meat after searing or afterwards with salt and pepper or rub of your choice.
Core Temperature Guide
- Rare: 52°C (beef, veal)
- Medium Rare: 54°C (beef, veal)
- Medium: 57°C (beef, lamb, veal)
- Well Done: 62°C (lamb)
Total preparation time: Approximately 1 hour
Method 3: Sous Vide Preparation
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to bring to room temperature.
Preheat: Set up the warm water bath according to the times below. Ensure you have a sealed vacuum bag (you can season the meat and vacuum pack it again if necessary, but normally the original packaging can be placed straight into the water bath).
Timing: Set the sous vide according to the schedule below. If the meat is still frozen, add 1 hour.
Finish: Sear the meat in a pan or on the BBQ until golden brown. You can also use a torch - searing will not increase the internal temperature further.
Rest: Let the meat rest for 10 minutes before cutting/serving.
Seasoning: Season the meat halfway through cooking or afterwards with salt and pepper or a rub of your choice.
Sous Vide Temperature & Time Settings
- Rare: 52°C for 3 hours
- Medium Rare: 54°C for 3 hours
- Medium: 57°C for 3 hours
Ingredients
Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |
Dry Aged Ribeye Avilena Negro Iberica
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+ Flavour enhancers
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- Delivery on Monday or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
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Product Information
-
Preparation
- Rare: 52°C
- Medium Rare: 54°C
- Medium: 57°C
- Well Done: 62°C
- Rare: 52°C (beef, veal)
- Medium Rare: 54°C (beef, veal)
- Medium: 57°C (beef, lamb, veal)
- Well Done: 62°C (lamb)
- Rare: 52°C for 3 hours
- Medium Rare: 54°C for 3 hours
- Medium: 57°C for 3 hours
-
Voedingswaarde
-
Reviews
Dry Aged Ribeye Avileña-Negra Ibérica
A robust Spanish showpiece for true connoisseurs of full-flavoured beef. This dry-aged ribeye from the Avileña-Negra Ibérica breed delivers a deep, rich meat flavour with a mature, nutty undertone. During the ageing process of at least four weeks, the meat loses moisture, concentrating its flavour and developing a buttery, tender texture. The combination of dry aging and the natural qualities of this Spanish breed results in a ribeye that is not only melt-in-your-mouth tender, but also bold and expressive on the plate.
What is a dry aged ribeye?
The ribeye is cut from the rib section of the animal and is known for its marbling and succulence. This particular ribeye is dry aged, meaning the meat is matured in a controlled environment with a constant temperature, humidity, and air circulation. Natural enzymes break down the muscle fibres during this process, enhancing tenderness and intensifying the flavour. The outer layer dries out and is trimmed away, leaving a concentrated piece of meat with a characteristic hint of nuttiness. A true delicacy for the discerning meat lover.
Avileña-Negra Ibérica: bold Spanish beef
Avileña-Negra Ibérica is a traditional Spanish cattle breed from the Ávila region, descended from local black cattle that have grazed for centuries on the mountainous meadows of central Spain. These animals roam freely in extensive systems and feed on grass, herbs, and field crops. This results in meat with a fine texture, a deep reddish-purple colour, and a pronounced flavour. Because the cattle grow slowly and are only slaughtered at an older age, the meat develops more depth and complexity. Recognised with a PGI quality mark, Avileña-Negra Ibérica is a protected breed known for its origin and exceptional quality.
Want to try Dry Aged Ribeye Avileña-Negra Ibérica yourself?
Order this extraordinary cut of Spanish beef easily online at premium butcher The Butchery. Place your order before 11am and enjoy it the same evening in the Netherlands or Belgium. Prefer another delivery time? You decide what suits you best. Our ribeyes are carefully vacuum-packed and shipped quickfrozen to ensure perfect quality upon arrival. And when your order exceeds €100, shipping is on us.
Roast Beef Cooking Guide
Roast beef is a beautiful, classic roast that you can prepare in different ways. Below you will find a useful guideline. Scroll through and choose your preparation method!
Method 1: Low and Slow (Grill & Cook Through)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to bring it to room temperature.
Preheat: Set the oven to 120°C for gentle cooking and heat the pan or grill to maximum temperature.
Sear: Brown the meat on all sides in a large pan with butter or on the grill until it is completely brown and any fat edge is nice and crunchy.
Transfer: Move the meat to the preheated oven. Place the seared meat in an oven dish and add the drippings.
Timing: Use the schedule below for your planning. These times are indicative - always measure the core temperature with a meat thermometer.
Rest: Let the meat rest for 10 minutes before carving/serving.
Seasoning: Season the meat after searing or afterwards with salt and pepper or rub of your choice.
Core Temperature Guide
Total preparation time: Approximately 2 hours
Method 2: Reverse Sear (Cook & Grill)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to bring to room temperature.
Preheat: Set the oven or BBQ to 60°C.
Cook: Cook the meat to 2 degrees below your target core temperature. The final 2 degrees are added during grilling.
Sear: Grill or fry the meat until brown and crunchy on all sides until the desired core temperature is reached.
Monitor: Always measure the core temperature with a meat thermometer.
Rest: Let the meat rest for 10 minutes before carving/serving.
Seasoning: Season the meat after searing or afterwards with salt and pepper or rub of your choice.
Core Temperature Guide
Total preparation time: Approximately 1 hour
Method 3: Sous Vide Preparation
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to bring to room temperature.
Preheat: Set up the warm water bath according to the times below. Ensure you have a sealed vacuum bag (you can season the meat and vacuum pack it again if necessary, but normally the original packaging can be placed straight into the water bath).
Timing: Set the sous vide according to the schedule below. If the meat is still frozen, add 1 hour.
Finish: Sear the meat in a pan or on the BBQ until golden brown. You can also use a torch - searing will not increase the internal temperature further.
Rest: Let the meat rest for 10 minutes before cutting/serving.
Seasoning: Season the meat halfway through cooking or afterwards with salt and pepper or a rub of your choice.
Sous Vide Temperature & Time Settings
Ingredients
Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |