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Beef Ribeye

Reference :

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 :

  1. Recommended : place in the fridge 24 hours before cooking
  2. Express : place in cold water for about 1:30 hour
Brand : Polmard
Origin : 

Blonde d'Aquitaine breed, raised in Lorraine, North-East of France

Conservation : 

Freezer

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$330.00