Ribeye matured cow +35 days 400 gr approx.

Ribeye of aged beef, Dry Aged for more than 35 days of aging. In the aging 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. This technique achieves a softer texture and enhances its flavor, juiciness, and aroma. A perfect cut for barbecue, grill, or cooking on a stone.