The aged Angus rib eye offers a unique palate experience, with its marbling that maximizes flavor and tenderness. The 15-20 days maturation allows this meat to achieve an astonishing softness, ideal for any preparation. It is recommended to take the meat out of the fridge and vacuum packaging one hour before cooking to enhance its flavor. The Black Angus breed is famous for this quality, making its rib eyes an unbeatable option on your table.