Rib eye Aberdeen Angus Uruguay
Premium rib eye Aberdeen Angus, carefully cut and double trimmed by our Master Butchers, so that the steaks are grill-ready. Vacuum packed and frozen within the hour.
What is a rib eye?
Rib eye, including rib eye Aberdeen Angus is cut from the fine rib of beef, which is an extension of the thin loin (entrecote). Rib eye is somewhat rounder in shape than the thin loin and the meat is laced with fat, so it is usually more tender and juicy than the meat of the sirloin steak. Many meat lovers will regularly choose ribeye. A good rib eye is butter tender and full of flavor. This is due to the high degree of marbling, or intramuscular fat. In addition, rib eye is cut from a muscle that is hardly used by cattle. And 'lazy muscles' simply ensure soft and tender meat. Even medium-fried, the tenderness and flavor remain intact.
Where does the name rib eye come from?
There are several theories about this. Some say that a rib eye steak owes its name to the round shape of the muscle from which the meat is cut. That shape is reminiscent of an eye. Others say that the piece of meat is cut from the 'eye of the rib'. Also sounds logical. And then there are those who claim that the small piece of fat in the middle of a rib eye makes the piece of meat look like an eye. Well… you choose…
Aberdeen Angus Uruguay
Beef from South America is popular and for good reason. There is plenty of space for animals in these countries. In Uruguay that is an average of 1 animal per hectare, which is 2 football fields per cow! Speaking of space..
The cattle in Uruguay do well with extensive pastures. But in addition to space, stress is also taken into account. This is avoided as much as possible. This way, the calves stay with their mothers for a long time and if the animals have to be transported, as many precautions as possible are taken to keep the Aberdeen Angus cattle in top condition. This includes check-ups by the vet.
On the pampas, cattle feed on what nature has to offer. Only in the final phase are the cattle given specially formulated feed with grain as the main ingredient for at least 120 days.
Grain-fed rib eye Aberdeen Angus
It is precisely the finishing phase of the 120 days with grain in the main role of the diet that ensures that the rib eye Aberdeen Angus gets that beautiful intramuscular fat. The meat becomes soft, slightly marbled and acquires a specific taste that is appreciated by steak lovers.
Rib eye Aberdeen Angus delivered super fast
If you order from The Butchery, you will receive your order (and therefore your rib eye Aberdeen Angus ;)) very quickly. Do you live in the Netherlands or Flanders? The following applies: ordered before 11am on Mon-Fri, delivered the same evening. You will receive your order frozen, which is ideal for ordering some additional freezer fillers. How easy is it to have a pound of minced meat and homemade sausages or burgers in stock?
Defrost rib eye
If you order rib eye Aberdeen Angus online at The Butchery, you will receive your steak frozen. What is the best way to thaw rib eye? That's easy. Place the ribeye in the refrigerator 1 or 2 days in advance and allow to thaw gently. Are you in a bit of a hurry? Then a bowl of cold water can offer a solution. Then check the packaging in advance to ensure that there are no holes in the plastic.
- Take the ribeye out of the fridge at least an hour before cooking to bring it to room temperature.
- Pat the meat dry with a paper towel.
- Heat a pan on the stove and add a generous knob of butter or olive oil along with fresh herbs.
- Let the pan get very hot, then place the steak in the pan.
- Cook the ribeye for 1 minute per centimeter per side. For a 2 cm thick ribeye, cook for 2 minutes on one side, then flip and cook for another 2 minutes on the other side.
- While cooking, baste the ribeye with its juices and the fresh herbs in the pan. This technique is called arroseren.
- Remove the ribeye from the pan and let it rest under aluminum foil for 10 minutes.
- Finish with coarse sea salt and pepper, and slice against the grain.
TIP: Cooking on gas? Keep the steak moving for even cooking. Cooking on induction? Leave the steak alone except for flipping once.
Ingredients
rundvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 844.36 |
| Energie (kcal) | 202.00 |
| Vet (g) | 13.00 |
| Verzadigd vet (g) | 6.30 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 21.10 |
| Zout (g) | 0.08 |
Rib eye Aberdeen Angus Uruguay
heerlijke rib eye, smakelijk en lekker mals vlees. Een van mijn favoriete steaks voor op de bbq in de zomer.
Review by
Gerrit-Jan
|
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Rib eye Aberdeen Angus Uruguay
A super tasty rib eye of premium steakhouse quality. From grain-fed Aberdeen Angus beef from Uruguay..
- Same day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
-
Product Information
-
Preparation
- Take the ribeye out of the fridge at least an hour before cooking to bring it to room temperature.
- Pat the meat dry with a paper towel.
- Heat a pan on the stove and add a generous knob of butter or olive oil along with fresh herbs.
- Let the pan get very hot, then place the steak in the pan.
- Cook the ribeye for 1 minute per centimeter per side. For a 2 cm thick ribeye, cook for 2 minutes on one side, then flip and cook for another 2 minutes on the other side.
- While cooking, baste the ribeye with its juices and the fresh herbs in the pan. This technique is called arroseren.
- Remove the ribeye from the pan and let it rest under aluminum foil for 10 minutes.
- Finish with coarse sea salt and pepper, and slice against the grain.
-
Voedingswaarde
Premium rib eye Aberdeen Angus, carefully cut and double trimmed by our Master Butchers, so that the steaks are grill-ready. Vacuum packed and frozen within the hour.
What is a rib eye?
Rib eye, including rib eye Aberdeen Angus is cut from the fine rib of beef, which is an extension of the thin loin (entrecote). Rib eye is somewhat rounder in shape than the thin loin and the meat is laced with fat, so it is usually more tender and juicy than the meat of the sirloin steak. Many meat lovers will regularly choose ribeye. A good rib eye is butter tender and full of flavor. This is due to the high degree of marbling, or intramuscular fat. In addition, rib eye is cut from a muscle that is hardly used by cattle. And 'lazy muscles' simply ensure soft and tender meat. Even medium-fried, the tenderness and flavor remain intact.
Where does the name rib eye come from?
There are several theories about this. Some say that a rib eye steak owes its name to the round shape of the muscle from which the meat is cut. That shape is reminiscent of an eye. Others say that the piece of meat is cut from the 'eye of the rib'. Also sounds logical. And then there are those who claim that the small piece of fat in the middle of a rib eye makes the piece of meat look like an eye. Well… you choose…
Aberdeen Angus Uruguay
Beef from South America is popular and for good reason. There is plenty of space for animals in these countries. In Uruguay that is an average of 1 animal per hectare, which is 2 football fields per cow! Speaking of space..
The cattle in Uruguay do well with extensive pastures. But in addition to space, stress is also taken into account. This is avoided as much as possible. This way, the calves stay with their mothers for a long time and if the animals have to be transported, as many precautions as possible are taken to keep the Aberdeen Angus cattle in top condition. This includes check-ups by the vet.
On the pampas, cattle feed on what nature has to offer. Only in the final phase are the cattle given specially formulated feed with grain as the main ingredient for at least 120 days.
Grain-fed rib eye Aberdeen Angus
It is precisely the finishing phase of the 120 days with grain in the main role of the diet that ensures that the rib eye Aberdeen Angus gets that beautiful intramuscular fat. The meat becomes soft, slightly marbled and acquires a specific taste that is appreciated by steak lovers.
Rib eye Aberdeen Angus delivered super fast
If you order from The Butchery, you will receive your order (and therefore your rib eye Aberdeen Angus ;)) very quickly. Do you live in the Netherlands or Flanders? The following applies: ordered before 11am on Mon-Fri, delivered the same evening. You will receive your order frozen, which is ideal for ordering some additional freezer fillers. How easy is it to have a pound of minced meat and homemade sausages or burgers in stock?
Defrost rib eye
If you order rib eye Aberdeen Angus online at The Butchery, you will receive your steak frozen. What is the best way to thaw rib eye? That's easy. Place the ribeye in the refrigerator 1 or 2 days in advance and allow to thaw gently. Are you in a bit of a hurry? Then a bowl of cold water can offer a solution. Then check the packaging in advance to ensure that there are no holes in the plastic.
TIP: Cooking on gas? Keep the steak moving for even cooking. Cooking on induction? Leave the steak alone except for flipping once.
Ingredients
rundvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 844.36 |
| Energie (kcal) | 202.00 |
| Vet (g) | 13.00 |
| Verzadigd vet (g) | 6.30 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 21.10 |
| Zout (g) | 0.08 |
