Aged Ribeye Steak 800 gr.

The ribeye steak is one of the most valued cuts in gastronomy, coming from the top loin, located in the front part of the loin, starting from the 5th rib.

Selection of cut with more marbled fat, very high level of marbling.

In order for the meat to have an adequate degree of tenderness, we control a meticulous aging process in a cold chamber at 4ºC for at least 30 days (Dry aged or dry aging).

*In the preparation of fresh products, there may be a slight variation in the final price depending on the weight.