Meat & plant-based alternatives

Dry-aged beef rib rack

Beef dry-aged for 15 to 40 days. Pieces of approx. 18–22 kg (32–35 portions of 600 g).

Category: Dry-aged beef (15–40 days)
Dry aging: Dry aged approx. 15 or 21 days, depending on version
Format: Whole bone-in piece
Approx. weight: Approx. 18–20 kg / 20–22 kg

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Piece of approx. 18–20 kg: 32 portions of 600 g

Piece of approx. 20–22 kg: 35 portions of 600 g

About the product

Dry-aged beef rib rack (bone-in ribeye).

Meat & plant-based alternatives

Dry-aged beef rib rack

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

Available in two aging versions (about 15 and about 21 days, according to the dry-aged seal in the catalog) and in pieces of different sizes, so purchases can match each kitchen's volume.

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.

Technical data