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Professional butcher beef ribeye grain fed

approx. 500 g

    Description
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    Usage

    Preparation: Preparation: remove the ribeye from the freezer 24 hours before preparation and place it in the refrigerator to thaw. Remove the ribeye steak from the refrigerator and packaging 1 hour before use and let it come to room temperature, covered. Pat the ribeye dry with kitchen paper and sprinkle lightly with pepper just before preparation. Frying pan: fry the ribeye steak without butter or oil for 2-3 minutes on both sides until brown. Then prepare the ribeye in the oven. Oven (150α΄ΌC): Place the seared ribeye steak on a rack in the center of a preheated oven and bake for 15 minutes. Let the ribeye rest for 10 minutes on a lukewarm plate under a tea towel before cutting. Tip: do not pierce the meat with a fork. Pay attention to heating through and through.

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    Ingredients

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

    Professional butcher beef ribeye grain fed

    approx. 500 g

      Product form

      South American quality meat * Slow or fast you decide * Vacuum packed to optimally preserve tenderness, meat flavors and juices * Quality meat from the professional butcher

      €48 , 85

      €53,25 (incl. btw)

        Characteristics

        Paper and/or wood of certified origin, Gluten-free, Lactose-free

        Save

        Freezer -12Β°C** 1 month after purchase. Freezer -18Β°C*** see expiry date.

        Description

        Description

        South American quality meat


        * Slow or fast you decide
        * Vacuum packed to optimally preserve tenderness, meat flavors and juices
        * Quality meat from the professional butcher

        Usage

        Usage

        Preparation: Preparation: remove the ribeye from the freezer 24 hours before preparation and place it in the refrigerator to thaw. Remove the ribeye steak from the refrigerator and packaging 1 hour before use and let it come to room temperature, covered. Pat the ribeye dry with kitchen paper and sprinkle lightly with pepper just before preparation. Frying pan: fry the ribeye steak without butter or oil for 2-3 minutes on both sides until brown. Then prepare the ribeye in the oven. Oven (150α΄ΌC): Place the seared ribeye steak on a rack in the center of a preheated oven and bake for 15 minutes. Let the ribeye rest for 10 minutes on a lukewarm plate under a tea towel before cutting. Tip: do not pierce the meat with a fork. Pay attention to heating through and through.

        Ingredients

        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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        38,000+ Dutch food and non-food products

        Worldwide shipping at the best rates

        Frozen and fresh products available within the EU

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