Rib eye Black Angus Premium Grassfed ARG
Ribeye, and therefore also the Argentinian ribeye Black Angus, is—as you may already know—cut from the fine rib of beef and is often compared to the entrecote. But no two steaks are the same. The ribeye is slightly rounder than the sirloin steak, more marbled, and features the characteristic ‘eye’ in the center. This marbling gives the ribeye its rich flavor and tender texture.
The fine rib is, as they say, a lazy muscle—one that cattle use very little. This results in an incredibly tender and deliciously soft steak.
Carved Ribeye with Craftsmanship
In our butcher shop, our butchers cut the ribeyes themselves, including the Argentinian Black Angus ribeye. Once the primal cuts arrive, the meat is inspected by our skilled butchers, trimmed of excess parts, and expertly portioned. That way, your ribeye is ready to go straight into the pan (after defrosting and removing the packaging).
Ribeye Black Angus Premium Grass-Fed
As the name suggests, this ribeye is cut from the fine rib of grass-fed beef. These cattle are not fattened with grains but live on a natural diet of grasses, herbs, and—if needed—hay on the Argentinian pampas. This results in beef that contains more Omega-3 and less Omega-6, offering potential health benefits.
Argentinian Black Angus
The Argentinian pampas are vast grasslands ideal for raising livestock. The climate and soil quality contribute to rich pasture growth, which directly influences cattle nutrition. Argentina’s natural and often organic farming methods allow cattle to graze freely, enhancing the meat’s flavor and quality.
Grass-Fed Ribeye Black Angus
Because it's grass-fed, the Argentinian Black Angus ribeye has a distinctive flavor—less fatty and slightly more robust than grain-fed alternatives. This is particularly appreciated by meat lovers seeking a pure and natural meat taste.
Order Ribeye Black Angus Premium Grass-Fed
When you order the Argentinian Black Angus ribeye online, you can count on fast delivery. While you’re at it, why not fill your basket with homemade burgers, hand-twisted bratwursts, or freezer staples like minced meat or chicken fillet? Always good to have something tasty on hand!
- Remove the ribeye from the refrigerator in time (at least one hour in advance) to bring it to room temperature.
- Pat the meat dry with a paper towel.
- Place a pan on the stove and add a generous knob of butter or olive oil, along with fresh herbs.
- Let the pan get hot — once it's sizzling, place the steak in the pan.
- Sear the ribeye for 1 minute per centimeter of thickness per side. For example, if the ribeye is 2 cm thick, sear it for 2 minutes on each side.
- While searing, spoon the hot butter and herbs over the steak continuously. This is called "arroser" or basting.
- Remove the ribeye from the pan and let it rest under aluminum foil for 10 minutes.
- Finish with coarse sea salt and freshly ground pepper. Slice against the grain for maximum tenderness.
TIP: Cooking on gas? Keep the steak moving for even cooking. Using induction? Then leave it still, except when turning once.
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 715 |
| Energie (kcal) | 171 |
| Vet (g) | 8.8 |
| Verzadigd vet (g) | 4.3 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 22.8 |
| Zout (g) | 0.08 |
Rib eye Black Angus Premium Grassfed ARG
A super tasty rib eye of premium steakhouse quality. From grass-fed Black Angus beef from Argentina..
+ Flavour enhancers
+ 4,99 |
100 gram herb butter Toscana
+ 5,99 |
200 ml Meat Jus with Black Garlic
+ 4,99 |
200 gram wild mushroom sauce
+ 5,99 |
100 gram Butchery's steak seasoning
+ 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 béarnaise sauce
+ 5,99 |
4x Broccoli cream cheese gratin tart [100 grams each]
- Delivery on Monday or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
A super tasty rib eye of premium steakhouse quality. From grass-fed Black Angus beef from Argentina..
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Product Information
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Preparation
- Remove the ribeye from the refrigerator in time (at least one hour in advance) to bring it to room temperature.
- Pat the meat dry with a paper towel.
- Place a pan on the stove and add a generous knob of butter or olive oil, along with fresh herbs.
- Let the pan get hot — once it's sizzling, place the steak in the pan.
- Sear the ribeye for 1 minute per centimeter of thickness per side. For example, if the ribeye is 2 cm thick, sear it for 2 minutes on each side.
- While searing, spoon the hot butter and herbs over the steak continuously. This is called "arroser" or basting.
- Remove the ribeye from the pan and let it rest under aluminum foil for 10 minutes.
- Finish with coarse sea salt and freshly ground pepper. Slice against the grain for maximum tenderness.
-
Voedingswaarde
-
Reviews
Ribeye, and therefore also the Argentinian ribeye Black Angus, is—as you may already know—cut from the fine rib of beef and is often compared to the entrecote. But no two steaks are the same. The ribeye is slightly rounder than the sirloin steak, more marbled, and features the characteristic ‘eye’ in the center. This marbling gives the ribeye its rich flavor and tender texture.
The fine rib is, as they say, a lazy muscle—one that cattle use very little. This results in an incredibly tender and deliciously soft steak.
Carved Ribeye with Craftsmanship
In our butcher shop, our butchers cut the ribeyes themselves, including the Argentinian Black Angus ribeye. Once the primal cuts arrive, the meat is inspected by our skilled butchers, trimmed of excess parts, and expertly portioned. That way, your ribeye is ready to go straight into the pan (after defrosting and removing the packaging).
Ribeye Black Angus Premium Grass-Fed
As the name suggests, this ribeye is cut from the fine rib of grass-fed beef. These cattle are not fattened with grains but live on a natural diet of grasses, herbs, and—if needed—hay on the Argentinian pampas. This results in beef that contains more Omega-3 and less Omega-6, offering potential health benefits.
Argentinian Black Angus
The Argentinian pampas are vast grasslands ideal for raising livestock. The climate and soil quality contribute to rich pasture growth, which directly influences cattle nutrition. Argentina’s natural and often organic farming methods allow cattle to graze freely, enhancing the meat’s flavor and quality.
Grass-Fed Ribeye Black Angus
Because it's grass-fed, the Argentinian Black Angus ribeye has a distinctive flavor—less fatty and slightly more robust than grain-fed alternatives. This is particularly appreciated by meat lovers seeking a pure and natural meat taste.
Order Ribeye Black Angus Premium Grass-Fed
When you order the Argentinian Black Angus ribeye online, you can count on fast delivery. While you’re at it, why not fill your basket with homemade burgers, hand-twisted bratwursts, or freezer staples like minced meat or chicken fillet? Always good to have something tasty on hand!
TIP: Cooking on gas? Keep the steak moving for even cooking. Using induction? Then leave it still, except when turning once.
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 715 |
| Energie (kcal) | 171 |
| Vet (g) | 8.8 |
| Verzadigd vet (g) | 4.3 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 22.8 |
| Zout (g) | 0.08 |
