Ribeye dry aged Retinta
Ribeye Dry Aged Retinta
A ribeye with attitude and personality, that’s exactly what you get with this dry aged cut from the Spanish Retinta breed. This piece of meat combines a bold, deep flavour with a buttery texture that develops during the on-the-bone ageing process. As the ribeye matures, it gains extra complexity, offering rich, earthy tones and a refined nutty undertone. The natural fat slowly melts away during cooking, keeping each bite juicy and releasing an intense umami flavour. A top pick for those who appreciate robust beef with rustic origins and a refined finish.
What is a ribeye?
The ribeye is one of the most flavourful cuts of beef, taken from the rib section of the animal. Its signature feature is the central eye of fat that melts during cooking, keeping the meat succulent and rich in taste. What makes this version extra special is the ageing process. During dry aging, the ribeye matures for at least three weeks in a dedicated chamber with controlled humidity and temperature. Moisture evaporates and natural enzymes break down muscle fibres, resulting in a deeply concentrated flavour and uniquely tender texture that sets it apart from regular ribeye.
Retinta, Spanish beef with character
Retinta is a native Spanish cattle breed, found in regions like Andalusia and Extremadura, where the animals roam freely across vast natural landscapes. Their diet of grass, wild herbs and acorns gives the meat its distinctive flavour and firm texture. The beef is deep red and beautifully marbled with fat that melts during cooking, adding succulence to every bite. Retinta is not your average breed, it’s a cattle with character, heritage and an authentic flavour experience that keeps connoisseurs coming back.
Ordering Ribeye Dry Aged Retinta online
Ribeye Dry Aged Retinta is easy to order online at premium butcher The Butchery, order before 11am and receive it the same evening in the Netherlands and Belgium. Prefer a different delivery time? You choose what suits you best. The meat is delivered vacuum-packed and quickfrozen to preserve its quality during transport. Free shipping from €100.
- Take the ribeye out of the refrigerator in time (at least an hour before cooking) to bring it to room temperature.
- Pat the meat dry with a paper towel.
- Heat a pan and add a generous amount of butter or olive oil along with fresh herbs.
- Let the pan get very hot; once it’s ready, place the steak in the pan.
- Cook the ribeye for 1 minute per centimeter per side. For example, if your ribeye is 2 centimeters thick, cook it for 2 minutes on one side, then flip and cook for another 2 minutes on the other side.
- While cooking, spoon the juices and fresh herbs over the meat. This technique is called basting.
- Remove the ribeye from the pan and let it rest under aluminum foil for 10 minutes.
- Finish with coarse sea salt and pepper, then slice the meat against the grain.
TIP: Cooking on gas? Keep the steak moving for even cooking. Cooking on induction? Let the steak rest, flipping it only once.
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 806.74 |
| Energie (kcal) | 193.00 |
| Vet (g) | 12.10 |
| Verzadigd vet (g) | 5.90 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 21.10 |
| Zout (g) | 0.08 |
Ribeye dry aged Retinta
Dry aged ribeye from the Spanish Retinta breed, known for its deep, nutty flavour and tender, juicy texture. Sourced from free-roaming cattle that graze on grass, herbs and acorns, adding extra character to every bite.
+ Flavour enhancers
+ 3,99 |
100 gram herb butter Cafe de Paris
+ 5,99 |
200 ml Meat Jus with Shallot
+ 4,99 |
200 gram black pepper sauce
+ 3,99 |
100 gram Butchery's seasalt flakes
+ Create a Surf & Turf
+ 39,99 |
2x lobstertail Canada [125 grams each]
+ 4,99 |
200 gram black pepper sauce
+ 5,99 |
4x Broccoli cream cheese gratin tart [100 grams each]
+ 9,99 |
8x Haricots verts wrapped in Livar bacon
- Next day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Dry aged ribeye from the Spanish Retinta breed, known for its deep, nutty flavour and tender, juicy texture. Sourced from free-roaming cattle that graze on grass, herbs and acorns, adding extra character to every bite.
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Product Information
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Preparation
- Take the ribeye out of the refrigerator in time (at least an hour before cooking) to bring it to room temperature.
- Pat the meat dry with a paper towel.
- Heat a pan and add a generous amount of butter or olive oil along with fresh herbs.
- Let the pan get very hot; once it’s ready, place the steak in the pan.
- Cook the ribeye for 1 minute per centimeter per side. For example, if your ribeye is 2 centimeters thick, cook it for 2 minutes on one side, then flip and cook for another 2 minutes on the other side.
- While cooking, spoon the juices and fresh herbs over the meat. This technique is called basting.
- Remove the ribeye from the pan and let it rest under aluminum foil for 10 minutes.
- Finish with coarse sea salt and pepper, then slice the meat against the grain.
-
Voedingswaarde
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Reviews
Ribeye Dry Aged Retinta
A ribeye with attitude and personality, that’s exactly what you get with this dry aged cut from the Spanish Retinta breed. This piece of meat combines a bold, deep flavour with a buttery texture that develops during the on-the-bone ageing process. As the ribeye matures, it gains extra complexity, offering rich, earthy tones and a refined nutty undertone. The natural fat slowly melts away during cooking, keeping each bite juicy and releasing an intense umami flavour. A top pick for those who appreciate robust beef with rustic origins and a refined finish.
What is a ribeye?
The ribeye is one of the most flavourful cuts of beef, taken from the rib section of the animal. Its signature feature is the central eye of fat that melts during cooking, keeping the meat succulent and rich in taste. What makes this version extra special is the ageing process. During dry aging, the ribeye matures for at least three weeks in a dedicated chamber with controlled humidity and temperature. Moisture evaporates and natural enzymes break down muscle fibres, resulting in a deeply concentrated flavour and uniquely tender texture that sets it apart from regular ribeye.
Retinta, Spanish beef with character
Retinta is a native Spanish cattle breed, found in regions like Andalusia and Extremadura, where the animals roam freely across vast natural landscapes. Their diet of grass, wild herbs and acorns gives the meat its distinctive flavour and firm texture. The beef is deep red and beautifully marbled with fat that melts during cooking, adding succulence to every bite. Retinta is not your average breed, it’s a cattle with character, heritage and an authentic flavour experience that keeps connoisseurs coming back.
Ordering Ribeye Dry Aged Retinta online
Ribeye Dry Aged Retinta is easy to order online at premium butcher The Butchery, order before 11am and receive it the same evening in the Netherlands and Belgium. Prefer a different delivery time? You choose what suits you best. The meat is delivered vacuum-packed and quickfrozen to preserve its quality during transport. Free shipping from €100.
TIP: Cooking on gas? Keep the steak moving for even cooking. Cooking on induction? Let the steak rest, flipping it only once.
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 806.74 |
| Energie (kcal) | 193.00 |
| Vet (g) | 12.10 |
| Verzadigd vet (g) | 5.90 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 21.10 |
| Zout (g) | 0.08 |
