All our Frisona breed meats are dry-aged for a minimum of 20 days, and feed 100% in grass.
The Ribeye steak with an impressive presentation. The great infiltration of intramuscular (marmoreado) and intramuscular fat together with the rib bone gives it a great flavor and exceptional juiciness. The weight of each piece is around 250 grams.
The thickness of the piece depends on the thickness of the rib and is generally 2 to 3 cm. The Frisona breed is the main one in dairy production. Its name comes from the region of origin, Friesland, located in northern Europe, although it is considered a Spanish breed integrated into Spain since it accounts for 40% of the total census.
A minimum of 3 months from shipment