Rib eye 1/2" grass-fed beef (220g)

Weight: 220 g

Defrost 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

Preferred 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 it has spent its life grazing on a pasture, rather than being penned in and fed on grain. A natural, grass-fed diet produces leaner meat that is higher in antioxidants and vitamins, and contains twice as much omega-3 fatty acids as conventionally raised beef. La Ferme D'Anjou et Fils raises high quality beef, without using antibiotics, hormones or synthetic pesticides.

How to prepare it?

Season your ribeye 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 with a delicious steak and egg!