Description
A beautiful piece of premium beef, cut from the rib of beef. To enjoy a barbecue with several people. It has a clear fat structure. This ensures that the meat remains tender and juicy.
* Irish beef
* Preparation on BBQ: grill on both sides for about 3 minutes until the core temperature is 52°C
* Let rest for 5-10 minutes in aluminum foil
* Vacuum packed to optimally preserve tenderness, meat flavors and juices
Extra information
Beef ribeye
Usage
Preparation: remove the ribeye from the refrigerator and packaging half an hour before use and let it come to room temperature, covered. Pat the ribeye dry with paper towels. Barbecue: place the ribeye on the hottest part of the barbecue and grill for about 3 minutes on both sides. Place the ribeye over indirect heat (a colder spot on the barbecue) and grill slowly until the desired result; red core temperature 48-50°C; medium 54-57°C; well done at least 63°C. Turn the ribeye regularly. Let the ribeye rest for about 5 minutes before cutting.
Ingredients: beef.
Of which added sugars 0.00g per 100 grams and of which added salt 0.00g per 100 grams
