Rib Eye Steak on Bone
from the Austrian calf (heifer)
€34.90
Ready for shipping. Delivery time: 1 working day
Pure steak deliciousness awaits you ! The finely marbled rib-eye steak on bone, with its characteristic fat eye and bone, is considered the steak of connoisseurs and gourmets worldwide. And quite rightly so! Deliciously crispy on the outside, juicy, tender and irresistibly good on the inside!
Meat knowledge
What is a rib eye steak on the bone?
A beautiful crust on the outside, tender on the inside, with a light bite. That's right, we're talking about one of the most popular cuts of beef: the rib-eye steak. Sometimes called the entrecote, the rib-eye steak has been called "the steak of connoisseurs and gourmets". Why? Because it combines everything that makes a real steak. It's no wonder it's on every steakhouse menu. The (Mercedes) of all meats. The rib-eye on the bone takes this pleasure to the extreme and looks even better in the process.
The steak is cut from the rib, which is part of the front end of the calf. More precisely, it is cut from the entrecote, the middle rib, also known as the "high rib".
What makes the rib eye steak on the bone so special?
The Rib Eye Steak on the bone is beautifully marbled and the characteristic fat eye gives it a great flavour. It is tender and has a light bite. Whether on a fire plate, gas, charcoal or top heat grill, Rib Eye Steak is ideal for short grilling. It also gets a wonderful crust in a cast iron pan.
The special position of the rib eye gives it a marbled appearance and a particularly intense flavour. The closed fat eye and beautiful marbling are absolutely characteristic of Fitmeat's bone-in rib eye steaks.
Rump steak vs. rib eye on the bone
Compared to a rump steak, the rib-eye on the bone has more fat, making it much juicier and more intense. Rib-eye on the bone is surrounded on one side by the rib arches and on the other by the high fat rib cap.
. This makes it suitable for long maturation. At Fitmeat, rib-eye steaks on the bone are matured on the bone for a minimum of 2-3 weeks. Prepared correctly, whether on the grill or in the pan, you get the ultimate steak experience!
Recommendation for cooking
Medium rare at approx. 53 °C core temperature
Quantity per person
We recommend a rib eye steak on bone for two people. For normal eaters, a steak of approx. 300 g per person is sufficient. Strong eaters treat themselves to a 500 g rib eye steak or share it with a friend.
Herkunft und Haltung
Quality is our top priority and, when it comes to beef, a few factors are crucial. These include the perfect breed of cattle, the age of the animals and optimum feeding, free from concentrated feed.
However, this alone is not enough to meet our requirements. We don't do things by halves when it comes to the quality of our meat products! That's why 100% of our animals come from Austria. The farms are located in the lake district of the Salzkammergut in beautiful Upper Austria.
At Fitmeat, we also only process the finest meat from heifers, also known as calves, and steers. The meat has a wonderful marbling and a delicious flavour. Our classic cattle breeds also include Red-Angus, Black-Angus, Charolais, Limousin, White-Blue Belgian and Wagyu, as well as various crossbreeds.
Our cattle are 4x AT labelled. This means that birth, rearing, slaughter and cutting take place 100% in Austria. The value chain therefore remains entirely in Austria. We distance ourselves from long animal transports and select our partners very carefully. We therefore rely on animals that are kept in a species-appropriate manner, born and raised by small farmers, and on butchers who know both the farmer and the animal personally.
Our butchers allow the cuts to mature on the bone for a long time. This gives us first-class, well-hung meat that does not lose any water during roasting and can be enjoyed with a clear conscience.
Details to the article ”Rib Eye Steak on Bone”
| Item number | FM101029 |
| Breed | Black Angus, Red Angus, Simmental, Pinzgau, Tyrolean Grey, Charolais, ... |
| Born in | Austria |
| Raised in | Austria |
| Slaughtered in | Austria |
| Cut in | Austria |
| Feeding | Fresh grass on pasture, brewer's grains, possibly maize or cereals |
| Meat maturation | 2-3 weeks on the bone |
| Shelf life at 0-4°C | 8-10 days |
| Shelf life at -18°C | 120 days |
| Hygiene advice | Prepare and consume immediately after opening. Kitchen hygiene is important: Keep the cold chain. Store separately from other products. Work cleanly. Heat through before consumption. |
| Storage advice (Fresh) | Store refrigerated at 0 °C to +4 °C. |
| Storage advice (deep-frozen) | *** compartment (-18 °C): best before: see label - ** compartment: 2 weeks - * compartment or ice cube compartment: 1-3 days - Do not refreeze after defrosting. |
Good to know
Facts
- Fresh meat, no frozen goods
- Meat from small farmers in Austria
- Aged and finished by our traditional butcher
- Billing by the gram
- Recyclable packaging
- Ready to ship in under 24h
Accepted payment methods
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5 really good reasons for Fitmeat
- At Fitmeat, you only get premium meat of the best quality from selected small farmers in Austria.
- Our experienced master butchers are pioneers in meat refinement and maturation. At Fitmeat, you get perfectly matured meat that has never been frozen.
- With meat from Fitmeat, you experience sustainable meat enjoyment of a special kind, because quality goes beyond the plate with us.
- With meat from Fitmeat you support Austrian agriculture. Because the value chain remains one hundred percent in Austria.
- What you see is what you get: Whether it's the marvellous marbling of our steaks or the beautiful pastures of our farmers - all the pictures on our website are 100% authentic and taken by us on location. After all, the eye eats with you, doesn't it?