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Rib eye Black Angus Premium Grassfed ARG

Rib eye Black Angus Premium Grassfed ARG

Ribeye, and therefore also the Argentinian rib eye Black Angus, as you may already know , cut from the fine rib of beef and is often compared to the entrecote. Only one steak is not the same. The ribeye is somewhat rounder than the sirloin steak, more marbled and has the characteristic 'eye' in the steak. The fact that the steak is more marbled ensures that the ribeye has a lot of flavor and is beautifully tender.  

The fine rib is, as they say, a lazy muscle. A muscle that is not used much by cattle. This ensures that it is a buttery tender and deliciously soft steak.

Carved rib eye with craftsmanship

In our butcher shop, our butchers cut the ribeyes themselves, including the Argentinian Black Angus ribeye. After receipt of the technical parts, the meat is checked by our experienced professional butchers and is professionally cut to size after all excess parts have been cut off. This way, the ribeye can go straight into the pan upon arrival (after defrosting & removing the packaging)!

Rib eye Black Angus Premium Grassfed

As the name suggests, this ribeye is cut from the fine rib of grass-fed beef. This means that these cattle have not been fattened on a grain diet. The Argentinian Black Angus cattle have a wonderful life on the pampas in Argentina with a 'diet' of grasses, herbs and, if necessary, hay. This ensures that this rib eye Black Angus has a higher Omega-3 content and less Omega-6, which in turn has health benefits.

Argentine Black Angus

The Argentine pampas are vast grasslands that are perfect for livestock farming. The climate and soil conditions of this region contribute to the quality of the grass and therefore to the nutrition of the cattle. The natural and often organic approach to livestock farming in Argentina ensures cattle that can graze freely, which improves the quality and taste of the meat.

Grass-fed rib eye Black Angus

Due to grass-fed, the Argentine Black Angus ribeye has a distinctive flavor that can be less fatty and slightly more robust than grain-fed varieties. This is especially appreciated by meat lovers who are looking for a natural and pure meat taste.

Order rib eye Black Angus Premium Grassfed

If you order the Argentinian Black Angus ribeye online, you are assured that you will receive the steak super quickly. Feel free to fill your basket with homemade burgers, handmade bratwursts or freezer fillers such as minced meat or chicken fillet. It's always useful to have some stock!

  1. Remove the ribeye from the refrigerator in time (at least an hour in advance) to reach room temperature.
  2. Pat the meat dry with a paper towel.
  3. Put a pan on the stove and add a large knob of butter or olive oil and fresh herbs.
  4. Let the pan get hot, as soon as the pan is hot, you can put the steak in the pan.
  5. Fry the ribeye for 1 minute per centimeter per side. So if you have a ribeye of 2 centimeters, first fry it for 2 centimeters on one side and after turning it over again for 2 centimeters on the other side.
  6. While frying the ribeye, spoon the meat juices and fresh herbs over the meat. This is called arrosing.
  7. Remove the ribeye from the pan and let it rest under aluminum foil for another 10 minutes.
  8. Finish with coarse sea salt and pepper and cut perpendicular to the grain.

TIP: Do you cook on gas? Then keep the steak moving for even cooking. Do you cook on induction? Then leave the steak alone, except for turning once.

  • Voedingswaarde
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    • Ingredients

    rundvlees 100%

    Nutritional value

    Type Per 100g
    Energie (kJ) 714.78
    Energie (kcal) 171
    Vet (g) 8.8
    Verzadigd vet (g) 4.3
    Koolhydraten (g) 0
    Suikers (g) 0
    Vezels (g) 0
    Eiwitten (g) 22.8
    Zout (g) 0.08
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