Uruguayan Angus Ribeye Steak

Description

Ribeye is one of the most iconic beef cuts in the world. It comes from the central section of the rib, taken between the 6th and 12th rib. This part of the carcass naturally contains a high level of intramuscular fat, known as marbling, which is responsible for the steak’s juiciness and exceptional tenderness.

Ribeye consists of two main muscle sections:

• Longissimus dorsi, the central muscle with a smooth, buttery texture
• Spinalis dorsi, also known as the ribeye cap, which surrounds the steak and is even juicier and more intense in flavour

This combination is what makes Ribeye so highly valued by chefs and steak lovers alike. It offers contrasting textures and a rich, deep beef flavour with a subtle sweetness from the fat.

Origin and farming method:

The beef comes from Uruguay, one of the world’s cleanest and most respected beef-producing countries. What sets Uruguayan beef apart?

• Free-range farming. Over 80 percent of cattle live on open pastures all year round
• Natural diet. Primarily grasses and herbs from local pampas, with the option of a short grain finish at the end of the cycle to enhance marbling
• No hormones and no antibiotics. Uruguay has a complete ban on growth stimulants
• Full traceability. Every animal is identified with an RFID chip, ensuring total transparency and control
• Sustainable farming model. Production respects nature and prioritises animal welfare

All of this is reflected in the flavour of the meat. Clean, intense and deeply beefy, with a lightly nutty and buttery finish. There are no metallic notes or unpleasant aromas. Just the pure essence of well-raised beef.

How to cook it? The BeeF ATELIER way!

1. Cooking method: sear on a very hot pan or grill
2. Doneness: best served medium-rare, at 52 to 54°C
3. Cooking time: around 2.5 to 3 minutes per side for a 300 to 350 g steak
4. Resting: allow at least 5 minutes before slicing

Additional information

Additional information

Weight	N/A
Weight	350g, 500g, 1kg – block, 2kg – block
Marbling	BMS 5+
Ripening method	Wet-Aged
Packing type	VAC – vacuum packaging
Breed	Angus
Expiration date	Use-by date as stated on the product label
Meat type	Fresh meat, chilled, Suitable for home freezing
Country of origin	Uruguay