German dry aged rib 1 kg

German Friesian breed rib-eye aged for at least 30 days using the dry aged technique. The rib steak is a cut that is always derived from the sirloin part, the rib steak has a larger piece of bone than the T-bone steak. The actual difference is that the rib-eye does not have a tenderloin, this is because the two cuts are dissected in opposite sides Dry aged allows the German Friesian rib-eye to dry on the surface, at the end of the maturing process the product the product is tender, marbled to perfection, and with a unique aroma, reminiscent of roast.