Wildness of Flavor and the Highest Quality Straight from Africa
Namibian beef ribeye is the essence of wild, African nature enclosed in a flavorful, marbled piece of meat. Its exceptional juiciness, deep aroma, and ideal structure make it a perfect choice for the grill, roast, or sous vide.
Provenance and Farming Model (Brahman and Simmentaler)
Beef ribeye comes from the most noble section of beef – the dorsal cut (ribeye). It is sourced from young cattle of Brahman and Simmentaler breeds, raised extensively on the vast pastures of Namibia (sometimes exceeding 5000 ha). The animals live in low stress conditions, with access to diverse vegetation, which translates into their health and meat quality. Namibia, as the first African country, meets rigorous EU export standards.
Aging and Flavor Profile
This ribeye is wet-aged for a minimum of 21 days, which enhances tenderness and softness. This makes it ideal for quick grilling or longer roasting. The meat has a compact structure and a distinct, well-balanced flavor profile.
Why buy whole cuts? Control and Savings
Purchasing a whole beef primal cut gives you ** full control** over portioning, preparation method, and savings. You can cut the meat yourself into ideal steaks, prepare a large roast, or utilize it for braising portions. The meat is clean, without hormones or antibiotics.
Nutritional Values
| Ingredient |
Amount (per 100 g) |
| Energy |
250 kcal |
| Protein |
21 g |
| Total Fat |
19 g |
| Saturated Fat |
7.5 g |
| Iron |
2.6 mg |
| Zinc |
4.5 mg |
| Vitamin B12 |
2.0 µg |
