"Recognizable by its central "eye" of fat and generous marbling, this Hereford beef ribeye releases intense juices and absolute tenderness when cooked."
Livraison Offerte
Dès 150€ d'achat
Chaîne du Froid
Fraîcheur Garantie
Qualité Artisanale
Découpe Tradition
This Hereford beef ribeye is distinguished by abundant marbling that literally melts during cooking, releasing rich, herbaceous juices characteristic of this exceptional breed. The central fat eye, a distinctive feature of this cut, nourishes the meat from within to ensure remarkable tenderness and a succulent texture. To unleash its full aromatic power, I recommend searing it quickly in a cast-iron pan or on the grill, followed by resting the meat for a period equal to its cooking time. At Allaert Meat, we select these cuts with absolute diligence regarding maturation to offer you meat with a fine grain and a bold character.
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 (Hereford) | 300 g
What characterizes Hereford beef?
The Hereford breed produces very fine-grained meat, renowned for its natural intramuscular marbling. This fat melts when cooked, giving the meat a pronounced juiciness and an authentic beefy taste, often characterized by herbaceous notes linked to the animal's pasture-fed diet.
What's the difference between a ribeye and an entrecôte?
The ribeye and entrecôte come from the same muscle, located in the middle of the rib cage. The term 'ribeye' specifically refers to the heart of the entrecôte, carefully deboned, where you find the famous central 'fat eye' that will nourish and tenderize the meat during cooking.
How to successfully cook this Hereford ribeye?
Remove the meat from the refrigerator 30 minutes before cooking it. Sear it over very high heat in a cast-iron skillet with a little fat (or on a grill) for about 2 to 3 minutes per side for rare doneness. The secret lies in creating a beautiful caramelized crust that will trap the juices inside the cut.
Should you salt meat before or after cooking?
As a butcher, I recommend generously salting the cut with coarse sea salt just before putting it in the pan. This helps form a crispy crust without having time to dry out the muscle fibers. However, always pepper after cooking to prevent the pepper from burning on contact with the heat and becoming bitter.
Why is resting meat crucial?
After cooking at high temperatures, muscle fibers contract and push blood to the center of the cut. Letting your ribeye rest under aluminum foil (without sealing it hermetically) for 5 minutes allows the fibers to relax and the juices to redistribute evenly, ensuring tender and juicy meat throughout.
What should I serve with this cut of beef?
This flavorful beef almost stands on its own. Roasted baby potatoes in beef fat or a simple pan-fry of wild mushrooms will highlight its meaty aromas. For wine, choose a full-bodied and tannic red, such as a Saint-Estèphe or a Syrah, whose tannins will perfectly cut through the melted fat of the meat.
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