The meat is deep red to purple in color and the fat varies from pearly white to egg yolk yellow and even melts from the warmth of a hand. The structure of the subtly marbled meat is velvety soft yet firm. The taste is somewhat salty and spicy.
Thanks to dry-aging for at least 21 days, the structure, juiciness, and aroma of the bone-in ribeye are even better accentuated.
Nederlands
Deutsch
English
Français