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Ribeye

approx. 700 g

    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

    Ingredients: beef.
    Of which added sugars 0.00g per 100 grams and of which added salt 0.00g per 100 grams

    Ribeye

    approx. 700 g

      Product form

      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

      €29 , 60

      €32,25 (incl. btw)

        Characteristics

        Gluten free, Lactose free

        Save

        Can be used up to and including: see top. To be consumed no later than the stated date, if kept refrigerated (max. 4°C).

        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

        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

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