Argentinian Angus Grain-finished Ribeye

Weight: 1400

Comes fresh in one piece of 1.4 KG. We recommend cutting in thick steaks for grilling and pan-frying, but it can also be sliced ​​thinly for stir-frying.
Can be frozen for longer preservation.

  • Ribeye has long been known to steak lovers as the epitome of steak flavour. The cuts produce incredible fat marbling, helping to pack in rich flavours and juicy texture.
  • Messi isn’t the only great thing out of Argentina. You’re familiar with Australia, New Zealand and US Prime cuts but have you tried the Argentinian Angus? The Argentinians like their beef extra beefy so they are known to breed their cattle longer (3-4 years instead of the usual 2-3 years) for a more intense flavour.
  • Ours is grain-finished for an optimal taste!
    All our beef is sourced from reputable farms with ethical farming practices and contain no antibiotics, GMO or growth hormones. It is air-flown chilled and halal-certified.
  • Wine Pairing:

    Red Wine

    How to eat?

  • Marinade: mix rosemary, thyme, garlic powder, sea salt, olive oil, and black pepper in a bowl. Coat all sides of the beef with seasoning. Let it marinate overnight.
  • Bring ribeye to room temperature by letting it sit out of the refrigerator for 45 minutes before cooking. Once ready to cook, preheat the grill to medium-high heat.
  • When grill is hot, place the beef on hot rack and turn burner to medium high heat. Close lid and let roast sear for 5 minutes. Turn roast. Check on roast, turning every 10 minutes or so, till internal temperature reaches 50 degrees Celsius (rare), 55 (medium rare), 60 (medium) or 65 (medium well).
  • Wrap the beef in aluminum foil for 15 minutes before slicing. Serve, and enjoy!
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    Best Before: 22 Jun 2023

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