Dry Aged Polish Rib 1 Kg

Polish Friesian breed rib-eye that has been dry aged for at least 30 days. The rib-eye steak is a cut that is always derived from the sirloin part; the rib-eye steak has a larger piece of bone than the T-bone steak. The actual difference is that the rib steak does not have a tenderloin, this is because the two cuts are cut in opposite sides Dry aged allows the Friesian-raised Polish rib steak 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 beef.