Beef Ribeye Steak

Rich flavour. Exceptional juiciness. The result of careful selection.

Ribeye is one of the most highly regarded cuts of beef, prized for its rich flavour, tender texture and distinctive distribution of fat. Cut from the rib section, it offers an outstanding combination of beef flavour and juiciness.

At CEPLĪŠI M.S., quality begins with our relationships with Latvian cattle farmers. We work closely with producers who share our commitment to high-quality beef, paying particular attention to feeding practices and the development of desirable meat characteristics.

Every carcass is individually assessed for muscle development, meat colour, fat cover and measured pH after chilling.

Our Ribeye steaks are aged for at least 15 days to promote tenderness and develop their natural flavour. Each cut is carefully prepared to meet the expectations of discerning customers and professional kitchens.

Cooking recommendations

Best prepared on a hot grill or in a cast-iron pan. For flavour and texture, we recommend Medium Rare (54–57°C) or Medium (60–63°C). Allow the steak to rest for 5–7 minutes after cooking. Season with salt and freshly ground black pepper.

Packaging and storage

Chilled and vacuum-packed. Store according to the temperature and use-by date stated on the packaging.

Product weights may vary. The final price is calculated according to the actual weight.

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Product origin: European Union

Country of origin: LATVIA

Brand: CEPLĪŠI M.S.