Bone-In Beef Ribeye Steak with Fat Cap, Chilled, Vacuum-Packed

Bone-In Beef Ribeye with Fat Cap – Rich Flavour and Classic Steak Character

Carefully selected Latvian Bone-In Beef Ribeye with the outer fat cover (Fat Cap) retained. Wet-aged for at least 15 days. A premium steak with pronounced beef flavour, ideal for grilling, pan-searing and professional steak preparation.

Ribeye is cut from the rib section of the animal. Its main muscle is Longissimus thoracis, accompanied by other characteristic muscles, including Spinalis dorsi, commonly known as the Ribeye Cap.

This version retains the rib bone and the external fat cover, known as the Fat Cap. Compared with a fully trimmed Ribeye, it offers a more traditional bone-in steak presentation, while the fat layer can contribute flavour and juiciness during cooking.

The Fat Cap is the external fat layer, not the Ribeye Cap muscle. These are two different parts of the cut, and the retained fat cover is a defining feature of this product.

Bone-In Ribeye with Fat Cap is an excellent choice for customers who appreciate classic beef steaks and want control over how the fat layer is cooked and served.

Versatile Culinary Uses

Charcoal Grilling. Bone-In Ribeye is well suited to grilling. Combining direct and indirect heat helps develop a flavourful crust and more even cooking.

Cast-Iron Pan. Sear in a hot pan, paying particular attention to browning the fat layer. Finish with butter, garlic, thyme or rosemary.

Reverse Sear. Thick steaks can be gently cooked at a moderate temperature before a final high-heat sear.

Restaurant Dishes. Serve with grilled vegetables, roasted potatoes, mashed potatoes, chimichurri or peppercorn sauce.

Steak for Sharing. Larger portions can be presented on a serving board, with the meat separated from the bone and sliced.

CEPLĪŠI M.S. – Carefully Selected Latvian Beef

At CEPLĪŠI M.S., we specialise in producing high-quality Latvian beef and work with cattle farmers who share our 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.

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

Wet-Aged for at Least 15 Days

The beef used for our Bone-In Ribeye is wet-aged for at least 15 days under controlled conditions.

Ageing promotes tenderness and helps develop the meat's natural flavour while preserving the characteristic Ribeye muscle structure.

How to Cook Bone-In Ribeye with Fat Cap

Remove the steak from its packaging, pat the surface dry and season with salt and freshly ground black pepper.

Cook on a grill or in a frying pan, adjusting the cooking time to the thickness of the steak. If the fat cover is thick, it can be gradually browned by holding the steak fat-side down against the hot surface. Take care to avoid flare-ups caused by melting fat.

For thicker steaks, indirect heat or the Reverse Sear method is recommended.

Suggested internal temperatures by preferred doneness:

• Medium Rare: 54–57°C

• Medium: 60–63°C

These temperatures describe steak doneness and are not universal food safety guarantees.

Measure the temperature in the thickest part of the meat, avoiding contact with the bone. Allow the steak to rest for approximately 5–10 minutes after cooking.

Serve whole or remove the meat from the bone and slice it. The fat cover may be served as part of the steak or partially trimmed according to preference.

Product Information

Cut: Ribeye from the beef rib section.

Product type: Bone-In Beef Ribeye with retained external fat cover (Fat Cap).

Ageing: Wet Aged, at least 15 days.

Packaging: chilled, vacuum-packed.

Price: calculated according to the actual product weight, including the bone and retained fat cover.

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

Product origin: European Union

Country of origin: LATVIA

Brand: CEPLĪŠI M.S.