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Beef Ribeye

French Beef

Reference :

The Beef Ribeye by Polmard, 5 weeks maturation.

French Cut : entrecôte de boeuf

Recommended Cooking : rare 

Cooking Tips : barbecue, grill or oven, 4 to 6 minutes on each side according to the cooking you like

Serving : 2 to 3 people

Thawing Tips :

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

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

Conservation : 

Freezer

IN STOCK : DELIVERY FROM MONDAY TO FRIDAY

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$330.00