The boneless beef rib steak is an exceptional cut sourced from the loin of mountain-bred cattle, raised in the Dehesa de la Guadaña in Zamora. This cut is distinguished by its fat infiltration, providing unique flavor and tenderness. Vacuum-sealed, it ensures freshness and durability. Our cattle are fed on mother’s milk, pasture, and plant resources and are raised in a privileged environment, earning us the Aenor animal welfare certification. We recommend removing the meat from the vacuum and letting it sit at room temperature for two hours before cooking. For storage, it is important to keep it cold, between 0°C and 4°C. Ideal for grilling or frying, this rib steak promises to be the star of any meal.