Meat & plant-based alternatives

Cow rib rack

Beef made to the customer's needs: bone-in or boneless, aged or not, with the desired weight and origin. Netted piece of approx. 7 kg.

Category: Beef – Cow
Dry aging: Dry-aged 21 days
Format: Netted piece
Approx. weight: 7 kg

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Netted piece of approx. 7 kg

Dry-aged for 21 days.

For roasting whole or cutting into steaks

About the product

Whole cow rib rack presented in netting, dry-aged for 21 days: the ribeye section with cleaned rib bones.

Meat & plant-based alternatives

Cow rib rack

Makro supplies food-service customers with the beef their business needs: whole bone-in cow in netting, split and vacuum-packed, with or without aging, at the desired weight and origin. Its dry aging ranges from 15 days to over 50 days.

It can be roasted whole and carved at the table, or cut into bone-in steaks for grill and charcoal. Aging brings intense flavour and greater tenderness.

Technical data