With a "rib eye" steak, you hold the classic and culinary highlight among steaks in your hands. It is considered the very best choice among steak fans. Let's get this straight: The rib eye, or entrecôte, is, as the French name suggests, a cut between the ribs. More precisely, it is a cut from the front of the back of the cow, which is why it is also called "high rib." The rib eye is recognizable by the enclosed "fat eye" or "fat core," which is one of the reasons for its legendary flavor, juiciness, and enormous popularity among die-hard steak fans. Add to that the three to four muscle strands typical of the rib eye and the perfect marbling, which is not least a sign of the high quality of the meat. If you choose a "rib eye" from Australian Wagyu cattle, you can enjoy one of the healthiest steaks. The meat of Wagyu cattle, originally from Japan, contains a whopping 50 percent more unsaturated fatty acids than that of other cattle breeds. Added to this is its incredible tenderness and juiciness, as well as its almost perfect marbling, which make this high-quality product simply unbeatable.
By the way: In addition to our Wagyu entrecote, we also offer an exquisite selection of sturgeon caviar , including Imperial Caviar and Beluga Caviar , which are perfect for special moments of enjoyment.
Origin: Australia
Ingredients: Wagyu meat
Condition: frozen, vacuum packed
Best before: 6 months at -18°C
Responsible entrepreneur: Gebrüder Otto Gourmet GmbH, Boos-Fremery-Str. 62, Bizzpark Oberbruch, 52525 Heinsberg, Germany
