LARGE 2" grass-fed beef rib-eye (400g)


Weight : 400g 

Thawing time : 1 hour

Internal cooking temperature:

56°C (130°F) – rare

63°C (145°F) – rosé

71°C (160°F) – medium

77°C (170°F) – well done

Optimal cooking method: On the barbecue or in the oven (sear the piece of meat in a pan and finish cooking in the oven).

Farm : Ferme d’Anjou et Fils

Why “grass-fed” beef?

Our beef is grass-fed, meaning it has spent its life grazing on grass in a pasture. Being a ruminant, beef does not have the capacity to properly digest the different grains that conventional breeding offers it. A natural grass-fed diet produces leaner meat, richer in antioxidants and vitamins, and contains twice the omega-3 fatty acids than conventionally raised beef. Our partner raises high quality beef, without using antibiotics or hormones. From an environmental point of view, grass feeding on pasture is incomparable . By grazing on grass, cattle allow the soil to absorb and store carbon. On the contrary, in conventional livestock farming, the heavy machinery used on the many fields dedicated to beef feeding exposes the carbon buried in the soil to the air and converts it into CO 2 .

How to prepare it?

Season your rib eye steak with steak spices or herbs to add flavor. Serve the piece of meat with bacon-wrapped asparagus, a good baked sweet potato or sautéed mushrooms. Impress your guests at your next luncheon by offering a delicious steak and egg!