$15.98
A tremendous value cut that is lean and boneless. Ideal for marinating then grilling or skillet cooking. Source: https://www.beefitswhatsfordinner.com/
A lean, flavorful cut often used for roast beef at the deli. Can be roasted or slow-cooked at home for an everyday meal.
A tremendous value cut that is lean and boneless. Ideal for marinating then grilling or skillet cooking.
| Weight | 1 kg |
|---|
A rib steak is a beefsteak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak or Spencer steak is used for a rib steak with the bone removed; however in some areas, and outside the US, the terms are often used interchangeably. (source: wikipedia).
This well-marbled cut consists of two lean, tender steaks – the strip and tenderloin – connected by a telltale T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter.
Meat with the perfect combination of meat / fat. The fat gives it the flavor and juiciness, while high meat quality gives the perfect texture. Maximum fat content 10% (90% lean).
