Rib eye Black Angus NZL
RIB EYE BLACK ANGUS NEW ZEALAND
The ribeye from Black Angus cattle in New Zealand is a beautiful cut of meat with a rich, full flavor. It is cut from the rib section of the cow and is known for its fine marbling, which slowly melts during cooking. This keeps the meat juicy and tender. It’s the kind of steak you serve without needing to overdo it. Just grill or pan-sear briefly, let it rest, and you’re good to go.
WHAT IS A RIB EYE?
The ribeye is a well-known and popular beef cut. It’s cut from the rib section and is easily recognizable by the fat that runs through the meat. That fat not only adds flavor but also helps keep the meat juicy. Thanks to its firm texture, this steak is perfect for cooking medium or medium-rare without becoming tough. It’s ideal for the pan, grill, or barbecue and is best served in thick slices.
BLACK ANGUS NEW ZEALAND
This ribeye comes from Black Angus cattle raised in New Zealand. The animals graze outdoors most of the year and are fed an entirely plant-based diet. No hormones or unnecessary additives are used. You can taste the difference in the quality of the meat. The texture is firm yet tender, and the flavor is pure and full. New Zealand beef is known for its natural quality — and this ribeye is a perfect example of that.
ORDER BLACK ANGUS NZ RIB EYE ONLINE?
At The Butchery, you can easily order this ribeye online. Each piece is carefully trimmed by our Master Butchers to ensure the perfect balance between fat and meat. Order before 11:00 a.m. and you’ll receive it that same evening in the Netherlands or Belgium. Prefer a different delivery time? You choose what works for you. Everything is quick-frozen and vacuum-packed to preserve quality until it’s time to cook.
- Take the ribeye out of the fridge in time (at least one hour in advance) to bring it to room temperature.
- Pat the meat dry thoroughly with a paper towel.
- Heat a pan and add a generous knob of butter or olive oil along with fresh herbs.
- Let the pan get really hot—once it is, place the steak in the pan.
- Cook the ribeye for 1 minute per centimeter per side. So if your ribeye is 2 cm thick, sear it for 2 minutes on one side, then flip and cook 2 minutes on the other side.
- While cooking, spoon the meat juices and fresh herbs over the steak. This is called basting (or "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. Using induction? Leave the steak alone, except for flipping once.
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 685.52 |
| Energie (kcal) | 164.00 |
| Vet (g) | 7.90 |
| Verzadigd vet (g) | 3.80 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 23.20 |
| Zout (g) | 0.08 |
Rib eye Black Angus NZL
+ Flavour enhancers
+ 3,99 |
100 gram herb butter Toscana
+ 5,99 |
200 ml Meat Jus with Black Garlic
+ 4,99 |
200 gram black pepper sauce
+ 3,99 |
100 gram Butchery's seasalt flakes
+ 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]
+ 4,99 |
200 gram black pepper 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
-
Product Information
-
Preparation
- Take the ribeye out of the fridge in time (at least one hour in advance) to bring it to room temperature.
- Pat the meat dry thoroughly with a paper towel.
- Heat a pan and add a generous knob of butter or olive oil along with fresh herbs.
- Let the pan get really hot—once it is, place the steak in the pan.
- Cook the ribeye for 1 minute per centimeter per side. So if your ribeye is 2 cm thick, sear it for 2 minutes on one side, then flip and cook 2 minutes on the other side.
- While cooking, spoon the meat juices and fresh herbs over the steak. This is called basting (or "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
-
Reviews
RIB EYE BLACK ANGUS NEW ZEALAND
The ribeye from Black Angus cattle in New Zealand is a beautiful cut of meat with a rich, full flavor. It is cut from the rib section of the cow and is known for its fine marbling, which slowly melts during cooking. This keeps the meat juicy and tender. It’s the kind of steak you serve without needing to overdo it. Just grill or pan-sear briefly, let it rest, and you’re good to go.
WHAT IS A RIB EYE?
The ribeye is a well-known and popular beef cut. It’s cut from the rib section and is easily recognizable by the fat that runs through the meat. That fat not only adds flavor but also helps keep the meat juicy. Thanks to its firm texture, this steak is perfect for cooking medium or medium-rare without becoming tough. It’s ideal for the pan, grill, or barbecue and is best served in thick slices.
BLACK ANGUS NEW ZEALAND
This ribeye comes from Black Angus cattle raised in New Zealand. The animals graze outdoors most of the year and are fed an entirely plant-based diet. No hormones or unnecessary additives are used. You can taste the difference in the quality of the meat. The texture is firm yet tender, and the flavor is pure and full. New Zealand beef is known for its natural quality — and this ribeye is a perfect example of that.
ORDER BLACK ANGUS NZ RIB EYE ONLINE?
At The Butchery, you can easily order this ribeye online. Each piece is carefully trimmed by our Master Butchers to ensure the perfect balance between fat and meat. Order before 11:00 a.m. and you’ll receive it that same evening in the Netherlands or Belgium. Prefer a different delivery time? You choose what works for you. Everything is quick-frozen and vacuum-packed to preserve quality until it’s time to cook.
TIP: Cooking on gas? Keep the steak moving for even cooking. Using induction? Leave the steak alone, except for flipping once.
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 685.52 |
| Energie (kcal) | 164.00 |
| Vet (g) | 7.90 |
| Verzadigd vet (g) | 3.80 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 23.20 |
| Zout (g) | 0.08 |
