Veal ribeye
Veal ribeye.
Veal ribeye is cut from the rib of the calf. The cut is similar to beef ribeye, but has a milder flavor and a finer texture. Because there is fat throughout the meat, it remains tender and flavorful during cooking. It is a ribeye that is not heavy, but still has enough character to impress.
What is a ribeye?
A ribeye comes from the fine rib of the animal. This cut is known for its marbling: small veins of fat running through the meat. During cooking or grilling, this fat adds flavor and keeps the meat tender. In veal, this marbling is more subtle than in adult beef, giving the ribeye a lighter flavor but still the right texture.
Want to order veal ribeye online?
You can easily order veal ribeye online at The Butchery. Our butchers carefully cut the meat to size and package it immediately. It is then flash-frozen and delivered vacuum-packed. If you order before 11:00 a.m., you will receive your order the same evening. If that doesn't suit you, you can choose another delivery time that is more convenient. This way, you can enjoy veal ribeye that is ready to cook in the pan or on the grill.
- Take the ribeye out of the fridge at least one hour before cooking to bring it to room temperature.
- Pat the meat dry with a paper towel.
- Place a pan on the heat and add a generous knob of butter or olive oil along with fresh herbs.
- Let the pan get really hot. Once the pan is hot, place the steak in the pan.
- Cook the ribeye for 1 minute per centimeter per side. So, if you have a 2 cm thick ribeye, cook it for 2 minutes on one side, and after flipping, cook it for another 2 minutes on the other side.
- While cooking the ribeye, spoon the meat juices and fresh herbs over the steak. This is called basting.
- Take the ribeye out of the pan and let it rest for 10 minutes under aluminum foil.
- Finish off with coarse sea salt and pepper, and slice against the grain.
TIP: If you're cooking on gas, keep the steak moving for even cooking. If you're using induction, leave the steak alone except for the one flip.
Ingredients
kalfsvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 426 |
| Energie (kcal) | 102 |
| Vet (g) | 1.8 |
| Verzadigd vet (g) | 0.9 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 21.4 |
| Zout (g) | 0.15 |
Veal ribeye
Tender veal ribeye.
+ Flavour enhancers
+ 4,99 |
100 gram herb butter Toscana
+ 5,99 |
200 ml Meat Jus with Shallot
+ 4,99 |
200 gram red wine sauce
+ 3,99 |
100 gram Butchery's seasalt flakes
+ 10,50 |
354 gram Croix Valley Original Steak Sauce & Marinade
+ 13,99 |
Wagyu Beef Tallow Kagoshima JAP A5
+ Create a Surf & Turf
+ 39,99 |
10x Argentinian Red Shrimp Skewers [80 grams each]
+ 4,99 |
200 gram red wine sauce
+ 5,99 |
4x Broccoli cream cheese gratin tart [100 grams each]
+ 9,99 |
8x Haricots verts wrapped in Livar bacon
- Next day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Tender veal ribeye.
-
Product Information
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Preparation
- Take the ribeye out of the fridge at least one hour before cooking to bring it to room temperature.
- Pat the meat dry with a paper towel.
- Place a pan on the heat and add a generous knob of butter or olive oil along with fresh herbs.
- Let the pan get really hot. Once the pan is hot, place the steak in the pan.
- Cook the ribeye for 1 minute per centimeter per side. So, if you have a 2 cm thick ribeye, cook it for 2 minutes on one side, and after flipping, cook it for another 2 minutes on the other side.
- While cooking the ribeye, spoon the meat juices and fresh herbs over the steak. This is called basting.
- Take the ribeye out of the pan and let it rest for 10 minutes under aluminum foil.
- Finish off with coarse sea salt and pepper, and slice against the grain.
-
Voedingswaarde
-
Reviews
Veal ribeye.
Veal ribeye is cut from the rib of the calf. The cut is similar to beef ribeye, but has a milder flavor and a finer texture. Because there is fat throughout the meat, it remains tender and flavorful during cooking. It is a ribeye that is not heavy, but still has enough character to impress.
What is a ribeye?
A ribeye comes from the fine rib of the animal. This cut is known for its marbling: small veins of fat running through the meat. During cooking or grilling, this fat adds flavor and keeps the meat tender. In veal, this marbling is more subtle than in adult beef, giving the ribeye a lighter flavor but still the right texture.
Want to order veal ribeye online?
You can easily order veal ribeye online at The Butchery. Our butchers carefully cut the meat to size and package it immediately. It is then flash-frozen and delivered vacuum-packed. If you order before 11:00 a.m., you will receive your order the same evening. If that doesn't suit you, you can choose another delivery time that is more convenient. This way, you can enjoy veal ribeye that is ready to cook in the pan or on the grill.
TIP: If you're cooking on gas, keep the steak moving for even cooking. If you're using induction, leave the steak alone except for the one flip.
Ingredients
kalfsvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 426 |
| Energie (kcal) | 102 |
| Vet (g) | 1.8 |
| Verzadigd vet (g) | 0.9 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 21.4 |
| Zout (g) | 0.15 |
