1/2" grass-fed beef ribeye (200g)

Weight : 220g

Thawing time : 30 minutes

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

Farm details : Ferme D'Anjou et Fils, located in Saint-Agapit, produces grass-fed beef. Grass-fed beef means that the beef has spent its life grazing on a pasture, rather than being confined in a pen and fattened on grain. 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. Ferme D'Anjou et Fils raises high quality beef, without using antibiotics, hormones or synthetic pesticides.

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!