The Beef Ribeye by Polmard, 5 weeks aging.
French Cut : entrecôte
Recommended Cooking : rare
Cooking Tips : to grill or pan-fry, 4 to 6 minutes on each side according to the cooking you like.
Important when cooking French beef, to preserve its tenderness and juiciness :
- Take the meat out of the fridge 10-15 minutes before cooking to avoid heat shock
- Always use a kitchen tong to turn your meat, never a fork, to preserve the meat juice
Serving : 2 to 3 people (180g - 200g per person recommended)
Thawing Tips :
- Recommended : place in the fridge 24 hours before cooking
- Express : place in cold water for about 1:30 hour
Blonde d'Aquitaine breed, raised in Lorraine, North-East of France
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