Excellent Ribeye

Excellent South American ribeye is a very fine piece of beef, cut from the rib section of the cow. It has a clear fat structure, which ensures the meat remains tender and juicy. Also suitable for barbecue and grill. South American beef, aged for at least 28 days. Preparation: frying pan, 4 to 8 minutes, depending on the desired doneness. Vacuum packed to optimally preserve tenderness, meat aromas, and juices. Tip: do not pierce the ribeye with a fork, this keeps it tender and juicy. The cattle for AH Excellent South American beef graze outdoors almost all year round thanks to the stable climate. Each cow has on average 'two football fields' worth of grass available. The cattle gather their own menu by grazing; no supplementary feeding is needed. These conditions absolutely benefit the flavor and tenderness of the meat. The meat is aged for at least 28 days and packed in a special vacuum package. This ultimately results in very tender meat of top quality with a pure taste. Excellent South American ribeye is a very fine piece of beef, cut from the rib section of the cow. It has a clear fat structure, which ensures the meat remains tender and juicy. Also suitable for barbecue and grill. South American beef, aged for at least 28 days. Preparation: frying pan, 4 to 8 minutes, depending on the desired doneness. Vacuum packed to optimally preserve tenderness, meat aromas, and juices. Tip: do not pierce the ribeye with a fork, this keeps it tender and juicy.