Spanish Angus Ribeye | Miguel Vergara | Grain-Fed | Wet-Aged
40,00 €–342,00 €Price range: 40,00 € through 342,00 €
Ribeye by Miguel Vergara is the Spanish definition of premium beef!
Ribeye from certified Spanish Black Angus beef by Miguel Vergara is tender, richly marbled and full of natural flavour. It is a premium selection from an ethical, award-winning producer recognised for quality and consistency.
Description
Ribeye is an undisputed favourite among beef cuts. Taken from the rib section, it includes both the longissimus dorsi muscle and the spinalis, also known as the ribeye cap. This combination gives the steak its signature balance of rich marbling, juiciness and complex structure.
The Miguel Vergara version is Angus beef sourced from a fully controlled, sustainable farming system in northern Spain. The meat stands out for its natural intramuscular fat, clean and precise flavour, and tenderness appreciated by both professional chefs and dedicated grill enthusiasts.
Miguel Vergara, a Spanish leader in quality and animal welfare
Breed: 100 percent Angus raised on pastures in Salamanca and León
Feeding system: balanced grain fed programme using feeds from the producer’s own crops, including maize, wheat, barley and alfalfa, supported by carefully balanced mineral and vitamin supplements
Certifications: AENOR Animal Welfare, IFS Food, Global GAP
Full control: from birth to final packaging, the so called 360 degree model
Awards: including Great Taste Awards and ANICE Premio Nacional 2023
No hormones or antibiotics are used in the breeding process. Animals are raised in low stress conditions, which directly translates into higher meat quality and superior flavour.
Why choose Ribeye Miguel Vergara?
selected Angus beef from certified, sustainable farming
balanced production ensuring clean flavour and consistent quality
natural marbling without artificial fattening
ideal for a carnivore style diet, with fat and protein in optimal proportion
ready for grilling, pan searing or sous vide cooking
remove the meat from the refrigerator one hour before cooking
pat dry and season with salt
sear for 2.5 to 3 minutes per side for medium rare
allow the steak to rest for at least 5 minutes
serve on its own or finish with added fat, clarified butter works best
Who is this steak for?
For those who value European quality, responsible farming and product purity.
For steak lovers who seek balance, with marbling that enhances flavour without excess.
For carnivore diet enthusiasts looking for premium, nutrient dense beef with excellent fat content.
