USDA Prime Ribeye (Chilled)- 400-450 g | 1 kg | 2 kg Weight:2 kg Slow braising or boiling over

Slow braising or boiling over a period of 3 hours in pressure cooker or a slow cooker will cause the meat to be more tender

Sensationally concentrated and extremely full-bodied

When slow-cooked

45-second finish

Place directly on the oven rack or on a baking tray

USDA Prime Ribeye (Chilled)- 400-450 g | 1 kg | 2 kg Weight:2 kg Slow braising or boiling overSourced from Top tier USDA Prime beef, from hand selected cattle raised under strict standards for marbling and flavour. Dense marbling with a rich, buttery texture; succulent and juicy with every bite. Best when seared on high heat or broiled to medium rare medium to accentuate its flavour. Cut from the rib section (ribs 612) between the chuck and loin. Its generous marbling gives a rich, juicy, and buttery flavour that stays tender even with high