Irish Angus rib

December Special Race

34,90 €

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MAREZZATURA

★★★★★★★★★★ 4/10

INTENSITY OF TASTE

★★★★★★★★★★ 4/10

TENERITY

★★★★★★★★★★ 4/10

DESCRIPTION

800/900 g.

Minimum weight: 800 g.

30-day maturation

This fine Irish rib-eye comes from a breed selected for its excellence as meat. Originally used for milk and labour, it now stands out for the quality of its meat. Medium-sized, hornless, it is hardy, hardy and very precocious, finishing around 18 months.

It has a bright red colour and a intense flavour, given by an excellent marbling. Thanks to the good intra- and extra-muscular fat, this rib-eye steak offers a succulent texture and a rich, enveloping taste.

For shipping information see this page.

HOW TO COOK

INSTRUCTIONS FOR USE:

Salt on meat first of cooking on both sides.
Boil a non-stick frying pan (or steak pan for PROs), drizzle with Apulian olive oil and brown the rib well for about 6 minutes per side.
Once nicely browned lower the heat slightly and bring to your preferred cooking temperature, if you like your meat rare remove the fillet part and continue cooking the sirloin. If you are a true Mannarini you don't need thermometers but the right touch. Medium 45-50° - Medium 55° - Well cooked 60-65°.
Mannarino's touch: to make the meat TENER is to mandatory Let it rest after cooking for about 2-3 minutes off the heat. Sprinkle with salt before biting into it.

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ADDITIONAL INFORMATION

Fresh product

Shelf life: 7 days
Characteristics: With reference to EC Regulations No. 1829/2003 and No. 1830/2003, we declare that the product is GMO-free.

Ingredients: Adult beef 100%

Place of birth: Ireland
Breeding location: Ireland
Place of slaughter: Ireland
Place of sectioning: Italy

Allergens in the product: ABSENT
Allergens in the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTACHUS (Pistacia vera)].

AVERAGE VALUES PER 100 g OF PRODUCT:
ENERGY 207 kcal, kj 846
FATS 10 g of which SATURATED FATTY ACIDS 4.3 g
CARBOHYDRATES 0 g of which SUGARS 0 g
PROTEINS 18 g
SALT 0 g

Vacuum-packed
Do not puncture the packaging
Store between 0 °C and + 4 °C
Consume after cooking

DELIVERY

All products are delivered vacuum-packed: fillet, sirloin, arrosticini, rib-eye steaks, T-bone steaks, knife-point sausage, trotter, chicken, diaphragm and lamb can be stored in the refrigerator for 3 to 4 days.

Products delivered in trays such as tartare and mince can be stored in the fridge for 1/2 days, while bombette, croquettes and all side dishes can be stored for 2 days.

All products can be frozen with the exception of: arrosticini, lamb chops, polpette della nonna, guancetta, vitello tonnato and cannoli siciliani.

The Mannarino undertakes to deliver the products without interrupting the cold chain,
keeping the meat fresh thanks to the new SkinPack packaging.

We use the 90% less plastic