Rib eye Black Angus CAN
RIB EYE BLACK ANGUS CANADA
The ribeye from Black Angus Canada is a robust and flavorful cut of beef you can count on. The meat comes from the rib section of the cow and is known for its fine marbling. During cooking, the fat slowly melts away, keeping the meat juicy and full of flavor. A good ribeye really doesn't need much. Just sear it over high heat, let it rest, and you’re good to go.
WHAT IS A RIB EYE?
The ribeye is cut from the rib section of the cow. The recognizable “eye” of fat in the center and the marbling throughout make it a cut packed with flavor. Thanks to the fat structure, it stays tender even with slightly longer cooking. It's a cut with a firm bite, without becoming tough. Perfect for grilling or pan-searing. Slice it after cooking, and you’ve got a piece of meat that impresses.
BLACK ANGUS CANADA
This meat comes from Black Angus cattle raised in Canada. The cattle live outdoors, are fed a natural diet of grass and grains, and are raised without hormones or unnecessary additives. This way of farming results in meat with a firm texture and a pure taste. It’s beef the way it should be. No fuss, just quality beef with a perfect balance of fat and muscle.
ORDER RIB EYE BLACK ANGUS CANADA ONLINE?
At The Butchery, you can easily order this ribeye online. Our Master Butchers carefully trim each piece for the perfect balance between fat and meat. Order before 11:00 AM and your delivery will arrive the same evening in the Netherlands and Belgium. Not convenient? Simply choose the delivery time that suits you best. Everything is delivered quick-frozen and vacuum-packed to preserve quality during transit.
- Take the ribeye out of the refrigerator on time (at least one hour in advance) to reach room temperature.
- Pat the meat thoroughly 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.
- Allow the pan to become very hot; once it's properly heated, place the steak in the pan.
- Cook the ribeye for 1 minute per centimeter on each side. So, if you have a 2-centimeter ribeye, cook it 2 centimeters on one side and after flipping, another 2 centimeters on the other side.
- While cooking the ribeye, spoon the meat juices and fresh herbs over the meat. This is called basting.
- Remove the ribeye from the pan and let it rest under aluminum foil for another 10 minutes.
- Finish with coarse sea salt and pepper, and slice against the grain.
TIP: Are you cooking on gas? Keep the steak moving for even cooking. Are you cooking on induction? Let the steak rest, flipping it only once.
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 911.24 |
| Energie (kcal) | 218.00 |
| Vet (g) | 14.90 |
| Verzadigd vet (g) | 7.20 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 21.00 |
| Zout (g) | 0.08 |
Rib eye Black Angus CAN
Rib eye Black Angus Canada PRIME. Free Range cattle from unspoiled nature near Ontario.
+ Flavour enhancers
+ 3,99 |
100 gram herb butter Toscana
+ 5,99 |
200 ml Meat Jus with Black Garlic
+ 5,99 |
100 gram Butchery's steak seasoning
+ 10,50 |
354 gram Croix Valley Original Steak Sauce & Marinade
+ Create a Surf & Turf
+ 49,99 |
800 grams Black Tiger Prawns XXL [2-4 pieces]
+ 5,99 |
4x creamy cheese gratin tart [100 grams each]
+ 9,99 |
8x Haricots verts wrapped in Livar bacon
- Same day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Rib eye Black Angus Canada PRIME. Free Range cattle from unspoiled nature near Ontario.
-
Product Information
-
Preparation
- Take the ribeye out of the refrigerator on time (at least one hour in advance) to reach room temperature.
- Pat the meat thoroughly 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.
- Allow the pan to become very hot; once it's properly heated, place the steak in the pan.
- Cook the ribeye for 1 minute per centimeter on each side. So, if you have a 2-centimeter ribeye, cook it 2 centimeters on one side and after flipping, another 2 centimeters on the other side.
- While cooking the ribeye, spoon the meat juices and fresh herbs over the meat. This is called basting.
- Remove the ribeye from the pan and let it rest under aluminum foil for another 10 minutes.
- Finish with coarse sea salt and pepper, and slice against the grain.
-
Voedingswaarde
-
Reviews
RIB EYE BLACK ANGUS CANADA
The ribeye from Black Angus Canada is a robust and flavorful cut of beef you can count on. The meat comes from the rib section of the cow and is known for its fine marbling. During cooking, the fat slowly melts away, keeping the meat juicy and full of flavor. A good ribeye really doesn't need much. Just sear it over high heat, let it rest, and you’re good to go.
WHAT IS A RIB EYE?
The ribeye is cut from the rib section of the cow. The recognizable “eye” of fat in the center and the marbling throughout make it a cut packed with flavor. Thanks to the fat structure, it stays tender even with slightly longer cooking. It's a cut with a firm bite, without becoming tough. Perfect for grilling or pan-searing. Slice it after cooking, and you’ve got a piece of meat that impresses.
BLACK ANGUS CANADA
This meat comes from Black Angus cattle raised in Canada. The cattle live outdoors, are fed a natural diet of grass and grains, and are raised without hormones or unnecessary additives. This way of farming results in meat with a firm texture and a pure taste. It’s beef the way it should be. No fuss, just quality beef with a perfect balance of fat and muscle.
ORDER RIB EYE BLACK ANGUS CANADA ONLINE?
At The Butchery, you can easily order this ribeye online. Our Master Butchers carefully trim each piece for the perfect balance between fat and meat. Order before 11:00 AM and your delivery will arrive the same evening in the Netherlands and Belgium. Not convenient? Simply choose the delivery time that suits you best. Everything is delivered quick-frozen and vacuum-packed to preserve quality during transit.
TIP: Are you cooking on gas? Keep the steak moving for even cooking. Are you cooking on induction? Let the steak rest, flipping it only once.
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 911.24 |
| Energie (kcal) | 218.00 |
| Vet (g) | 14.90 |
| Verzadigd vet (g) | 7.20 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 21.00 |
| Zout (g) | 0.08 |
