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Ribeye for roast

( pcs.)

The first choice of every self-respecting barbecue lover. Beef ribeye is a guarantee of exceptional taste and proper juiciness of the dish prepared from it, regardless of whether it is a steak or a roast. The list of recipes for using this piece of beef is really long. The most important thing is high quality of meat. Our ribeyes come from beef cattle breeds, have fantastic mrbling and are aged for minimum of 40 days. Success guaranteed. Perfect for a BBQ party, very easy to cut it yourself into steaks. It is the ease of processing, speed of preparation and of course, excellent taste that make it the number one choice of grilling fans.

2,207.87 zł
Item weight
  • Price for 100g: 110.39 zł
  • Price for 100g:
    110.39 zł
  • Origin: Japan
  • Quality assurance: Wagyu A5 BMS 8
Indulge in one of the world's most exquisite meats. A5 grade BMS 8 Japanese Wagyu ribeye will change your current perception of beef. Authentic Japanese Wagyu beef is world-renowned for its buttery texture, subtle...
241.22 zł
Item weight
  • Price for 100g: 12.06 zł
  • Price for 100g:
    12.06 zł
  • Origin: Brazil
Brazilian beef is a good product at an affordable price. Brazilian beef ribeye is perfect for a daily barbecue or everyday dinner. You can prepare steaks with it or make a small roast. It will certainly satisfy anyone...
1,881.98 zł
Item weight
  • Price for 100g: 37.64 zł
  • Price for 100g:
    37.64 zł
  • Origin: USA
  • Quality assurance: USDA CHOICE
USDA CHOICE Black Angus beef ribeye is the choice for anyone who loves juiciness, aroma, tenderness and flavor in meat. Americans have brought the process of premium beef production to perfection, so their beef is a...
440.72 zł
Item weight
  • Price for 100g: 17.63 zł
  • Price for 100g:
    17.63 zł
  • Origin: Argentina
  • Quality assurance: Argentine Quality Beef
Argentine beef has for many years had a reputation as one of the best in the world. It is a great beef without question, and the most prized and coveted item is, of course, the beef ribeye. Argentine Angus beef ribeye...

What part of the carcass is it?

The ribeye is cut from the front quarter of the beef. It is boneless meat separated by:

  • from the front at the cut line of the chuckroll, usually between the sixth and seventh thoracic vertebrae and the adjacent ribs,
  • posteriorly, usually between the last and penultimate thoracic vertebrae,
  • from below along the line of separation of the brisket (at a distance of 75 mm from the eye of the longissimus dorsi).

Depending on the commercial specification, the method of cutting the ribeye may vary. It can be cut along the 4th, 5th, 6th, 7th, 8th or 9th rib.

Marked marble

Unlike striploin or tenderloin, beef ribeye is a beautifully overgrown inner fat. Fat is in demand here. It is in it that the famous flavor is enchanted. 

A characteristic fat-collagen marbling, and in Rib Eye, fatty threads resembling a pupil, melt during processing, penetrating the structure of the meat. As a result, the final dish is juicy and delicate.

Not only for steaks

Very good if your first association is steaks. But this type of beef will also work well roasted whole or stir-fried. It's up to you whether it goes to the oven, pan or grill. In each version, it will gain the recognition of those you treat it to. Beef ribeye will look great during an elegant dinner and outdoor BBQ.

In addition to the form of application, you also have a huge scope for additions. Good quality beef, which is the only one we offer, will speak for itself. You don't have to spice it up too much. A piece of meat with lettuce and sauce will create a complete and most importantly delicious dish.



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