Dry-aged selected cow rib rack

Also part of the selection of dry-aged beef matured for approximately 15 to 40 days, a controlled process that concentrates flavour and improves tenderness.

The long aging of cow beef gives an intense, deep flavour and very aromatic fat, highly valued for premium rib steaks. A piece designed to be portioned in the kitchen: cut into thick chops for the grill, charcoal or griddle over high heat, searing the outside well and resting before slicing. Ideal for steakhouses, grill restaurants and hospitality venues serving large rib steaks.