With a "Rib Eye" steak you hold the classic and the culinary highlight among the steaks in your hands. It is considered the best choice among steak fans. That in advance. – The rib eye or entrecôte is, as the French name suggests, a piece between the ribs. More precisely, a piece of the front back of the cow, which is why it is also called "high rib". You can recognize the rib eye by the enclosed "fat eye" or "fat core", which is one of the reasons for the fabulous taste, the juiciness and its enormous popularity with die-hard steak fans. In addition, there are 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 beef, you can enjoy one of the healthiest steaks. Because the meat of the Wagyu cattle, originally from Japan, has a whopping 50 percent more unsaturated fatty acids than that of other cattle breeds. Added to this are its enormous tenderness and juiciness as well as the almost perfect marbling that make this high-quality product simply unbeatable.
Ingredients: Wagyu Meat
Condition: frozen, vacuum packed
Shelf life: 6 months at min. -18°C
Responsible entrepreneur: Caviar Tresor Delikatessen Gmbh & Co. KG, Querstücken 3 A, 22851 Norderstedt, Germany