Bone-in rib-eye
Ribeye on the bone
Vacuum-packed · aged 15 days
approx. € 37,50max. € 41,20
Ojo de bife con hueso
Bone-in rib-eye
Ribeye on the bone
Patagonian bone-in rib-eye: rich marbling, deep flavour and a juiciness the bone only enhances. Grass-fed Angus, 14 days on grain, aged 15 days.
Cooking
Sear hard, then indirect heat to 54 °C core, rest 5–8 minutes.
Beef is charged by the real weight of each piece, never more than the maximum shown.
Serves about 2 people