[BenMart Chill] Silver Fern Angus Ribeye Cuberoll 4.2kg – 4.7kg – Halal – New Zealand – Silverfern

Country Of Origin : New Zealand Or Australia

* Stocks Are Subject To Availability.

“Picture For Illustration Purposes Only”

Silver Fern Farms is a renowned New Zealand-based meat processing company known for its high-quality beef, lamb, and venison products. When it comes to their prime steer ribeye, you can expect a premium cut sourced from grass-fed, pasture-raised cattle, which is a hallmark of New Zealand’s beef industry.

Quality: Just like other Silver Fern Farms beef products, the Angus Ribeye comes from Angus cattle raised in the pristine pastures of New Zealand. Angus cattle are celebrated for their superior genetics, which result in beef with excellent marbling and flavor.

Cut: The ribeye comes from the rib section of the steer, specifically the rib primal, which is known for its rich marbling and intense beefy flavor. This cut features generous marbling throughout, which contributes to its tenderness, juiciness, and flavor.

Versatility: Ribeye is prized by steak enthusiasts for its intense beef flavor and succulent juiciness. When cooked to medium-rare or medium, the Angus Ribeye offers a melt-in-your-mouth experience that is sure to satisfy even the most discerning steak connoisseurs.

[COOKING PREPARATION]

Trimming (Optional): Depending on your preference, you may choose to trim any excess fat or silver skin from the ribeye slab. Use a sharp knife to carefully remove any unwanted portions, being careful not to remove too much of the meat.

Seasoning: Season the ribeye slab generously with salt and pepper. You can also add other herbs and spices for additional flavor, such as garlic powder, thyme, or rosemary. Allow the seasoning to adhere to the meat by patting it gently onto the surface.

Preheating: Preheat your oven to a high temperature, typically around 425°F (220°C) or prepare your grill for high heat cooking.

Searing (Optional): If desired, you can sear the ribeye slab on all sides in a hot skillet or on the grill. Searing helps to develop a flavorful crust on the outside of the meat. This step is optional but can add extra flavor to the final dish.

Roasting or Grilling: Transfer the seasoned ribeye slab to a roasting pan or directly onto the grill grates. Cook the ribeye slab until it reaches your desired level of doneness, using a meat thermometer to monitor the internal temperature. For medium-rare, aim for an internal temperature of around 130-135°F (54-57°C).

Resting: Once the ribeye slab is cooked to your liking, remove it from the heat and let it rest for about 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and juicier final product.

Slicing: Slice the ribeye slab into thick slices against the grain and serve immediately. Arrange the slices on a platter and garnish with fresh herbs or a drizzle of sauce, if desired.

[STORAGE]

Portion the slab of beef to your liking. If you’re planning to use the beef portions within a few days, store them in the refrigerator. For longer-term storage, place the packaged portions in the freezer.