Black Angus Marbling: The Heart of Uruguayan Quality
By choosing this ribeye, you are opting for one of the most valued cattle breeds in the world – Black Angus. This meat comes from the primal rib section, where natural marbling, or fine intramuscular fat, is most abundant, acting as a natural flavor carrier during frying. This is a solid proposal for those seeking maximum juiciness in a steak; the fat melts within the fibers, giving the dish a buttery texture and intense flavor profile. It is a premium class product that, thanks to high genetic quality and natural rearing, outclasses standard beef available in mass retail.
40 Days of Wet-Aging: Depth of Aroma and Tenderness
The secret to the exceptional tenderness of this ribeye lies in the 40-day wet-aging process. During this time, natural enzymatic processes work on the protein structure, making the steak incredibly tender and imbuing it with a noble, mature aroma. Unlike fresh meat, a ribeye aged for 40 days is stable during cooking – it does not shrink rapidly on the grate and retains all precious juices inside. This professional preparation of the raw material guarantees that every serving will provide a culinary experience at the highest restaurant level.
Uruguayan Grass-Fed Standard: Nature Without Compromise
Uruguay is a world leader in exporting premium beef, where the grass-fed system is the norm, not a luxury. Cattle live in a stress-free environment across vast spaces, which directly translates into the meat's nutritional profile – higher levels of Omega-3 fatty acids and vitamins. Every animal has a digital passport, ensuring full traceability and a guarantee that the steak is free from industrial feed or antibiotics. By purchasing this product, you choose raw material with an honest history, representing South American butchery craftsmanship and the highest welfare standards.
The Culinary Gold Standard: Precision and Versatility
Each ribeye steak is cut to an optimal thickness of approx. 2.5 cm, allowing for perfect control over the level of doneness – from rare to medium. Thanks to its structure, the Uruguayan Angus Ribeye is forgiving of minor errors by beginners while giving professionals room to shine using advanced techniques like sous-vide or grilling over an open fire. This is meat that doesn't need complex seasoning – a touch of sea salt and pepper is enough to bring out the powerful character of Uruguayan beef. Invest in quality that will make every BBQ gathering the culinary event of the year.
Nutritional values per 100g
| Ingredient |
Amount (per 100 g) |
| Energy |
197 kcal |
| Protein |
20.9 g |
| Total Fat |
12.9 g |
| Saturated Fat |
5.4 g |
| Iron |
2.6 mg |
| Zinc |
4.8 mg |
| Omega-3 |
0.07 g |
| Sodium |
58 mg |
