Rib-eye 300g

The boneless rib or Rib eye steak in English, is different from the classic loin cuts like the Fiorentina, because it contains a part of muscle, derived from the spinal area. The name "eye" comes from the fatty part contained in the rib. The Rib eye is the typical boneless rib to cook on the grill in the company of friends. The Mazza butcher shop specifically selects cattle raised in Italy for the production of this cut. Excellent enjoyed with medium-bodied red wine. <p>{{widget type="Amasty\Faq\Block\Widgets\QuestionsList" block_title="Frequently Asked Questions" widget_type="2" short_answer_behavior="0" limit_short_answer="999999" show_ask="0" questions="eyI0Ijp7Im9yZGVyIjoxfSwiNSI6eyJvcmRlciI6Mn0sIjEwMyI6eyJvcmRlciI6M319"}}</p> Pairings: The Rib eye rib is excellent cooked rare to maintain its tenderness and not lose the juiciness of this prized piece. For cooking, use a hot pan to prevent the juices from escaping from the meat. Excellent accompanied with potatoes and fresh vegetables and excellent extra virgin olive oil. Recommended wine is a full-bodied red like a Chianti or a Brunello. Storage: The product is kept vacuum-sealed; if stored in the refrigerator, it can be enjoyed even 20/30 days after purchase. Processing: The rib eye cut is obtained from the sixth to the twelfth rib; the meat is aged for several weeks before being sold. It is characterized by a part of spinal muscle that differentiates it. Aging: 25