"A centerpiece with generous marbling, whose intramuscular fat melts during cooking to release buttery notes and exceptional juiciness."
Livraison Offerte
Dès 150€ d'achat
Chaîne du Froid
Fraîcheur Garantie
Qualité Artisanale
Découpe Tradition
This Angus beef Ribeye is distinguished by abundant marbling and a central fat eye that literally melts during cooking, nourishing the meat from within.
Taken from the middle of the rib primal, this cut offers exceptional tenderness and the buttery notes characteristic of the Angus breed.
At Allaert Meat, we carefully select and age each muscle to ensure maximum concentration of juices and incomparable succulence.
To best prepare this noble product, sear it quickly in a cast-iron pan or on the grill, followed by resting under aluminum foil to relax the fibers.
A simple pinch of fleur de sel and a grind of black pepper are enough to enhance its roasted meat and hazelnut flavor.
Does not contain: sulphur dioxide and sulphites, molluscs, celery, eggs, milk, crustaceans, nuts, lupin, peanuts, fish, sesame, soya, gluten.
Delivery and freshness (Belgium only)
- Guaranteed cold chain: Your orders are carefully packed in insulating materials and shipped under controlled temperature (between 0 and 4°C) via DPD Fresh.
- Costs and delivery times: Calculated automatically when validating your cart.
- Receiving your package: As our products are ultra-fresh, your presence is essential at the time of delivery. Place the products in the refrigerator immediately upon receipt.
- Returns: As these are perishable goods, returns are not accepted. We cannot be held responsible in the event of your absence or an incorrect address during delivery.
- Customer service: A problem with your order (damaged or non-compliant package)? Contact us the same day with photos of the package and products at sales@allaert-meat.be or at +32 2 521 28 56.
Returns and refunds
- No standard returns: As these are perishable products subject to the cold chain, we do not accept returns or refunds for non-defective products to guarantee food safety.
- Exceptions (refund or replacement): We only intervene if the order is defective or non-compliant (damaged product, abnormal appearance or smell, missing or incorrect item, faulty packaging).
- Report a problem: Contact us as soon as possible after delivery with your order number, a description of the problem, and clear photos of the product and its packaging.
- Important instructions: For safety reasons, do not return any products to us without our prior validation. Keep the affected items chilled while we analyze the issue.
- Claims contact: Send your request to sales@allaert-meat.be or call +32 2 521 28 56.
Standard Allaert
Uncompromising quality since 1978
When you choose a cut of meat at Allaert, you're not just buying meat; you're participating in a legacy. Each cut is hand-selected by our master butchers, guaranteeing that only the very best reaches your table.
Delivery 0-4°C
Via DPD Fresh & Secure Chain
Artisanal know-how
Hand-cut and precision
Selected livestock
Beef selected for its flavor and texture
We prioritize animals from carefully managed farms, raised on a controlled diet with respect for their natural growth cycle. This yields beautifully marbled, consistent, and flavorful meat that retains its tenderness when cooked. Each cut is selected for its reliable quality, texture, and authentic beef flavor.
Everything you need to know before you buy
FAQ about Beef ribeye (Angus) | 300 g
What is the difference between a Ribeye and an entrecôte?
The Ribeye is the heart of the rib steak (the eye), removed from the chain and bone. It is the most marbled and tender part of the rib primal, offering a concentration of intramuscular fat that ensures maximum juiciness when cooked.
Why choose the Angus breed for this cut?
The Angus breed is recognized worldwide for its natural ability to store fat within the muscle rather than around it. This abundant marbling enriches the meat from the inside during cooking, giving it a melt-in-the-mouth texture and a very pronounced nutty, buttery taste.
How to perfectly cook my Angus Ribeye?
Remove the meat from the refrigerator at least an hour before cooking. Sear it over very high heat in a very hot cast-iron pan with a drizzle of neutral oil, about 2 to 3 minutes per side for a rare doneness. Then let the piece rest for 5 minutes under aluminum foil so that the juices are evenly distributed.
Should you salt meat before or after cooking?
As a butcher, I recommend generously salting the cut with coarse salt about 40 minutes before cooking, to slightly draw out moisture from the surface and achieve a well-caramelized crust (Maillard reaction). Otherwise, season with fleur de sel just before serving.
What thickness do you recommend for a Ribeye?
To fully appreciate the contrast between a seared crust and a warm, rare center, a minimum thickness of 3 to 4 centimeters is ideal. A cut that is too thin risks cooking the meat through before it even has a chance to caramelize on the surface.
What should I serve with this premium cut of beef?
Because Angus Ribeye is almost a meal in itself due to its richness, opt for sides that contrast with its fattiness. Rosemary-roasted baby potatoes, grilled green asparagus, or a simple, lightly-dressed watercress salad will perfectly balance the meal.
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