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 :
- 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
IN STOCK : DELIVERY FROM MONDAY TO FRIDAY
Warning: Last items in stock!