Beef Ribeye (Cube Roll), Whole Boneless Cut, Chilled, Vacuum-Packed

Beef Ribeye (Cube Roll) – Whole Boneless Cut, Aged Latvian Beef

Beef Ribeye, also known as Cube Roll, is a premium cut from the rib section of the beef carcass. Characterised by natural marbling, tender texture and rich beef flavour, CEPLĪŠI M.S. Ribeye is sourced from carefully selected Latvian cattle, aged for at least 15 days and supplied as a whole boneless cut.

Ribeye is obtained from the rib section of the beef carcass and is internationally recognised as one of the most popular premium steak cuts.

Its distinctive muscle structure and distribution of intramuscular fat create the characteristic Ribeye flavour and juiciness.

The main central muscle is the longissimus, accompanied by other muscles and fat layers that contribute to the cut's texture and flavour.

Natural marbling helps develop a rich taste during cooking. The degree of marbling varies naturally between individual animals and cuts.

CEPLĪŠI M.S. Ribeye is supplied as a whole boneless piece, allowing customers to cut steaks to their preferred thickness or prepare the entire cut as a roast.

Characteristics of CEPLĪŠI M.S. Ribeye

Carefully Selected Latvian Beef. Every carcass is individually assessed as part of our quality control process.

Natural Marbling. Intramuscular fat contributes to the characteristic juiciness and flavour of Ribeye.

Aged for at Least 15 Days. Controlled ageing supports tenderness and flavour development.

Whole Boneless Cut. Allows flexible steak thickness and portion sizes.

Tender Muscle Structure. Ribeye is valued for its balance of tenderness, marbling and flavour.

Suitable for Home and Professional Kitchens. The whole cut offers flexibility for restaurants, catering operations and home cooking.

Why Choose a Whole Ribeye?

Purchasing a whole Ribeye allows you to determine the thickness and size of individual steaks.

Thicker Ribeye steaks are ideal for grilling, pan-searing and finishing in the oven, while thinner portions can be prepared more quickly.

A whole Ribeye can also be roasted in the oven as a Ribeye Roast and sliced into portions after cooking.

This format is particularly convenient for professional kitchens where portion control and menu flexibility are important.

Culinary Uses

Ribeye Steaks. Slice the whole cut into steaks of your preferred thickness and cook in a frying pan or on a grill.

Thick-Cut Ribeye Steaks. Steaks approximately 3–4 cm thick are suitable for combined pan, grill and oven cooking.

Ribeye Roast. Roast the whole cut in the oven while monitoring its internal temperature.

Reverse Sear. Gently cook the meat at a lower temperature before briefly searing the surface at high heat.

Restaurant Portions. Divide the whole cut into consistent portions according to menu requirements.

CEPLĪŠI M.S. – Carefully Selected Latvian Beef

CEPLĪŠI M.S. specialises in producing high-quality Latvian beef.

We work with Latvian cattle farmers who focus on feeding practices and desirable meat characteristics.

Every beef carcass is individually assessed for muscle development, meat colour and fat cover. We also measure the pH of every carcass as part of our quality control process.

Our beef steak cuts are aged for at least 15 days to support tenderness and flavour development.

This approach helps us select beef according to the quality standards of CEPLĪŠI M.S.

How to Prepare Beef Ribeye

1. Preparation. Remove the beef from its vacuum packaging, pat dry and slice into steaks of your preferred thickness. Leave whole if preparing a roast.

2. Seasoning. Salt and freshly ground black pepper are often sufficient to complement the natural Ribeye flavour.

3. Heat the Cooking Surface. Preheat a frying pan or grill and sear the steaks to develop a browned crust.

4. Monitor Doneness. Use a meat thermometer to check the internal temperature.

5. Rest the Meat. Allow the cooked beef to rest before slicing or serving.

6. Serving. Serve whole or sliced against the grain.

Approximate Steak Doneness Temperatures

• Rare: 49–52°C

• Medium Rare: 53–56°C

• Medium: 57–63°C

• Medium Well: 64–67°C

• Well Done: 68°C and above

These ranges describe culinary doneness rather than guaranteed food safety. For whole beef cuts, a minimum internal temperature of 63°C followed by at least 3 minutes of resting is a commonly recommended food safety benchmark. Lower-temperature cooking requires appropriate precautions.

Serving Suggestions

Ribeye pairs beautifully with roasted potatoes, mashed potatoes, asparagus, grilled vegetables, mushroom sauce and herb butter.

Its natural flavour can also be highlighted with salt, freshly ground black pepper and a little butter.

Product Information

Product name: Beef Ribeye (Cube Roll), Whole Boneless Cut, Chilled, Vacuum-Packed.

Cut: Ribeye / Cube Roll, beef rib section.

Product form: whole boneless cut.

Product type: fresh, chilled beef.

Ingredients: 100% beef.

Ageing: aged for at least 15 days.

Characteristics: natural marbling, tender texture and rich beef flavour.

Uses: Ribeye steaks, pan-frying, grilling and whole-joint roasting.

Packaging: chilled, vacuum-packed.

Price: calculated according to actual net weight.

Storage: follow the temperature and use-by date indicated on the packaging.

Preparation: cook before consumption.

Product origin: European Union

Country of origin: LATVIA

Brand: CEPLĪŠI M.S.