Dry aged German beef rib 1 Kg

German Friesian beef rib beefmatured for at least 30 days using the dry-aged technique. The rib steak is a cut that always comes from the sirloin, the rib steak has a larger piece of bone than the Fiorentina. The real difference is that the rib steak does not have a fillet, this is because the two cuts are cut in opposite sides The dry aged maturing process allows the Friesian-race German rib steak a superficial drying, at the end of the maturing process the product is tender, marbled to perfection, and with a unique aroma, reminiscent of a roast.