Intensity and refinement

Beef ribeye (Ireland)

"An Irish ribeye with exceptional marbling, offering tender meat with a deep, herbaceous flavour."
€28,74
€28,74
Poids: 600 g

Livraison Offerte

Dès 150€ d'achat

Chaîne du Froid

Fraîcheur Garantie

Qualité Artisanale

Découpe Tradition

Product Details

This Irish beef Ribeye stands out for its abundant marbling, the result of traditional open-air rearing on rich, saline pastures. At Allaert Meat, we select this ribeye for its intramuscular fat, which melts delicately during cooking, nourishing the meat from within. Its texture offers a tender and juicy chew, releasing herbaceous notes and a frank, persistent beef flavour. To preserve this exceptional quality, I recommend a quick sear in a very hot cast iron pan or on the grill, followed by a few minutes of rest under aluminium foil. A simple pinch of "fleur de sel" is enough to enhance this cut of character.

Allergens
Does not contain: sulphur dioxide and sulphites, molluscs, celery, eggs, milk, crustaceans, nuts, lupin, peanuts, fish, sesame, soya, gluten.
Delivery Policy

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.
Return and Refund Policy

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.
Uncompromising quality since 1978
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.

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Everything you need to know before you buy

FAQ about Beef ribeye (Ireland)

What is the difference between a Ribeye and an entrecôte?

The Ribeye, or rib steak, is the heart of the muscle, trimmed of the top fat cap and bone. It concentrates the best marbling for optimal tenderness and more even cooking.

Why choose Irish beef?

Ireland offers a temperate and humid climate ideal for the growth of rich grass all year round. This natural diet gives the meat a deep red colour, slightly golden fat, and highly sought-after herbaceous flavour notes.

What's the ideal cooking temperature for this Ribeye?

I recommend cooking it rare to medium-rare to allow the intramuscular fat to melt and baste the meat. Sear the cut over very high heat for 2 to 3 minutes per side, then let it rest for the same amount of time off the heat.

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 create a crust, or adding a good pinch of fleur de sel just before serving for a crispy texture.

How to store Ribeye before cooking?

Keep it in the coldest part of your refrigerator (between 0 and 4°C) in its original packaging. Be sure to take the meat out and let it reach room temperature at least 30 minutes before cooking to avoid thermal shock, which would toughen the fibers.

What sides best complement this cut of beef?

The richness of this Irish beef calls for simple and straightforward accompaniments. Baby potatoes sautéed in beef fat, pan-fried wild mushrooms, or a creamy homemade mashed potato with semi-salted butter will perfectly balance the fat of the meat.