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BF189S
¥1,280 (¥640/100g) – Sold Out
Tender and succulent ribeye of beef from Austria, Europe. European beef is known for its distinctive sweet beefy flavor and tenderness. You can choose between 200g (7oz.) and 300g (10.5oz) sized ribeye steaks. Although less marbled than premium steaks the 28 days wet-aged ribeyes from the Simmental breed are tender and have a rich flavor profile that is distinguishable from common Angus or Hereford breeds bred in Australia.
The cattle are bred free-range in small groups on the open pastures of the pristine hills and alps of Austria by family farm alliances and feed on grass their entire life. When lush green grass is not available during the winter season the cattle are fed a mix of all-natural grains and vitamins, hay, and silage (dried or fermented grass). Austria prides itself on exceptionally high animal welfare standards. Free of growth-promoting hormones and subtherapeutic use of antibiotics. All beef is AMA certified.
| Contents | 1 steak |
| Weight | Choose between 200g (7oz) and 300 (10.5oz) steaks |
| Serves | Serves 1 |
| Shipping | Shipping and delivery is frozen |
| Handling | Keep frozen below -18°C (0°F) |
| Defrosting Time | In the fridge: approx. 24h In ice-water: 3h |
| Cooking Method | Cast-Iron Skillet, Fry-Pan |
| Expiration | Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 3 days. |
| Also known as | Rib eye steak, Delmonico, Entrecote, Entrecôte, Scotch Fillet, Prime Rib, Rib steak |
| Country of Origin | Austria |
| Ingredients | Beef |
| Cut from | Rib |
| Category | Steaks |
| Packaging | Individually vacuum packed |
✔ Carries the locally known and strictly controlled "AMA" certification.
✔ Humanely raised and treated with respect by family farmers in Austria.
✔ 100% Austrian beef. The cattle are born, raised, harvested and processed in Austria.
✔ No subtherapeutic use of antibiotics. No use of growth-promoting hormones.
✔ Grass-fed their entire lives. During winter seasons: dried or fermented grass. Additional supplements of all-natural, grains, minerals, and vitamins.
✔ Free-range with daily pasture grazing time when weather permits. Kept indoors in small groups in warm and cozy stalls with roaming space during harsh Austrian winters.
| Cattle Breed | Simmental (locally known as Fleckvieh) |
| Farm/Ranch | Alliance of independent family farms in Austria |
| Region | Upper and Lower Austria |
| Breeding | All year free-range. Kept indoors in cozy stalls during the harsh winter seasons of Austria. |
| Feeding | Grass-fed their entire lives. When necessary due to cold seasons: Fed a balanced mix of fermented and dried grass, vitamins, grain, and minerals. |
| Traceability | 100% fully traceable from ranch to fork. Strictly regulated. |
| Export and Processing | Imported directly into Japan, processed into portions in Japan. |
Completely defrost in the fridge or in cold water. Open pack and pat dry any moisture with a paper towel. Let the steaks sit at room temperature for at least 10 minutes. You will see vivid color changes as the steaks are exposed to oxygen.
Quality steaks do not require heavy seasonings or marinate. Simply use sea salt and freshly ground pepper and rub with extra virgin olive oil.
Use a frying pan or cast-iron skillet. Preheat to low heat. You need to hear the steak sizzle. If you are using a grill, place the steaks into the indirect heat zone not directly over the flames. The ribeye comes with plenty of juicy fat that needs to be rendered - the best is to achieve that slowly.
Cook low and slow on all sides. There is no need to sear these steaks as they are not thick enough to handle the heat. Use a thermometer to determine the core temperature. We recommend medium-rare for steaks. Remove from the heat once the core temperature has reached 50 degrees Celsius (125 degrees Fahrenheit) and place on a cutting board.
The steaks will continue to cook internally on residual heat. Let the steak rest for at least 5 minutes.
Use a large sharp knife and cut the steak into slices.
Perfectly cooked to medium-rare. Serve and eat while warm for the best taste experience. Sprinkle with sea salt if necessary. Enjoy!
