Rib-Eye Steak | Bodensee Färse ermaeßigt When seared
Yard notes & kiln story
Description
When seared
also called picanha
Die Rinder stammen aus der Region Hyōgo in Japan und werden unter strengen Auflagen sowie mit spezieller Getreidefütterung aufgezogen
resulting in an incredibly succulent and flavorful texture
die dem Cut seine charakteristische dunkle Optik und seinen kraftvollen
Rib-Eye Steak | Bodensee Färse ermaeßigt When searedA true steak classic: The rib eye from the German heifer, also known as entrecte, is cut from the prime rib and is an absolute all rounder cut. Thanks to its excellent marbling and the classic fat eye, the taste comes into its own and is therefore extraordinarily juicy.