Aged Ribeye Steak +35 days 400 gr approx.

Entrecote of matured cow, Dry Aged for more than 35 days of maturation. In the maturation of our meat, also known as the dry aged process, we use a technique of controlled humidity and temperature to which the meat is subjected in special chambers. With this technique, a softer texture is achieved and at the same time its flavor, juiciness, and aroma are enhanced. A perfect cut for barbecue, grill, or cooking on a hot stone.