Grass Fed Ribeye - ChilledArgentina
Days in fridge
- 250 g
- 3 Kg
de la valley OPINION
Committed to the traceability of our products, De La Valley guaranties that your meat comes directly from the farms gate to your door: chilled and vacuum packed.
Argentine Beef,Grass Fed Ribeye - Chilled
100% Natural Angus Certified Ribeye (aka Bife de Ancho) - It is found from the rib section along the back and runs from the Striploin to the Chuck, a support muscle that does little movement and is characterized by a rich marbling , which makes it a tender, flavorful and juicy meat. It suits for grilling and pan-fry, can also be sliced thinly for stri-fry. Indeed, fat is where the unique beef flavor comes from, making Ribeye one of the richest, juicy cut available.
Restricted Food Permit No: 0318802204
Endorsements/Permission:: Online Sales of Prepackaged Chilled and Frozen Meat (Chilled: Beef, Pork, Mutton Frozen: Beef, Pork, Mutton) via website www.delavalley.com
Unit 04-06, 41st Floor,Singga Commercial Centre, 148 Connaught Road West, Hong Kong
Located in South America and being one of the world’s largest beef exporters, Argentina is well known for its exceptional beef quality.
Cooking expert tips
Take the Ribeye out of the refrigerator and set it aside for about 20 to 30 minutes before cooking. Seasoning the meat with salt right before cooking or others desired seasonings. We do recommend you to stay classy, using sea salt and black pepper.
For cooking a nice rare Ribeye Steak (350g), De La Valley recommend the 4-3-2 cooking method: (make sure your pan is hot enough before laying the steak into it)
- Step 1: Sear the steak for 4 minutes
- Step 2: Flip it and sear the other side for 3 minutes
- Step 3: Turn the heat off and add a touch of butter
- Step 4: Let it rest for 2 minutes
For different cooking (medium or well-done) add time to step 1 and 2.