Ribeye is a popular part of meat because of its softness and characteristic taste. This is the cut from the rib of the cow, cut from the 6th rib to the 12th rib. The ribeye is characterized by low fat, smooth meat fiber, and interwoven fat veins to create natural softness and sweetness.
The freezing process is carried out immediately after slaughter and processing, which maximizes the quality and taste of the meat. This not only ensures freshness but also prolongs use without the use of preservatives, facilitating long-term storage and use in the family. This rapid freezing method, also known as "shock freezing", helps prevent the formation of large ice crystals in meat cells, thereby maintaining the structure and freshness of the meat upon thawing. As a result, consumers can enjoy beef with almost fresh quality, even though the product has undergone long-term transportation and storage.
Cooking methods: Grilling, hot-pot, stir-fry, steak, shaking beef, Bordelaise sauce …
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