"A generously marbled showstopper, offering an explosive juiciness and deep, buttery notes with every bite."
Livraison Offerte
Dès 150€ d'achat
Chaîne du Froid
Fraîcheur Garantie
Qualité Artisanale
Découpe Tradition
This Australian beef Ribeye is distinguished by its abundant marbling, promising exceptional juiciness when tasted.
At Allaert Meat, we select this cut for its fine grain and intramuscular fat that melts delicately during cooking, releasing intense notes of hazelnut and toasted butter.
To respect the nobility of this cut, I recommend searing it quickly in a cast iron pan or on the grill, followed by a resting time equal to the cooking time.
Simply sear it to create a beautiful caramelized crust to lock in the juices, and let the residual heat tenderize the fibers.
Absolutely tender meat, made for lovers of characterful meats.
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 (Australia) | 300 g
What are the characteristics of Australian beef Ribeye?
Australian ranching promotes slow muscle development, which gives this Ribeye a very pronounced intramuscular fat. This marbling melts during cooking, nourishing the fibers from within to guarantee a buttery texture and a highly concentrated beef flavor.
How to cook this Ribeye perfectly?
Remove the meat from the refrigerator at least an hour beforehand. Sear it over very high heat in a very hot cast-iron skillet with a drizzle of neutral oil. Aim for a nice Maillard crust (about 2 to 3 minutes per side for rare), then add a knob of butter, thyme, and garlic at the end of cooking to baste it.
Why is rest time crucial for this cut?
The thermal shock of cooking contracts the muscle fibers and concentrates the juices in the center of the cut. Allowing the Ribeye to rest under aluminum foil (without sealing it hermetically) for 5 to 10 minutes allows the juices to redistribute evenly, ensuring a tender steak from end to end.
What is the difference between a Ribeye and a sirloin?
Ribeye is the same as entrecôte, taken from the middle of the rib primal. It contains the famous spinalis dorsi, the most marbled and tender part of the beef. The striploin, located further back, is slightly leaner and has a slightly firmer texture.
Should you salt meat before or after cooking?
As a butcher, I recommend generously salting your Ribeye with fine salt about 40 minutes before cooking, or just before placing it in the pan. Salting beforehand will help retain moisture and season the meat thoroughly. Save the flaky sea salt for a finishing touch on the plate.
What sides go best with Australian Ribeye?
The richness of this meat calls for side dishes that cut through its fat. Roasted baby potatoes cooked in beef fat, grilled green asparagus or a simple crushed black pepper sauce will perfectly balance the aromatic power of this exceptional cut.
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