Premium Ribeye Half Rib for Your DRY AGER Refrigerator

Order Top-Quality Beef for Your DRY AGER

We proudly present the finest ribeye beef half for dry aging. Our ribeye half is sourced from premium Irish Black Angus cattle, ensuring exceptional quality for your dry aging needs.

Fresh Beef Delivered to Your Doorstep

We ship fresh beef just days after slaughter, ensuring you receive the highest quality product. Our chilled deliveries are handled by DPD Food Express on the specified delivery day. Each order weighs approximately 8 kg and is available exclusively to customers in Germany.

The Ideal Beef for Dry Aging

Not all meat is suitable for dry aging. Order directly from the dry aging experts and enjoy the convenience of having this ribeye half delivered to your home. Anticipate superior meat quality with a ribeye half that is beautifully marbled and exceptionally tender. After four weeks of dry aging in your DRY AGER refrigerator, you will be thrilled with the results.

Quality You Can Trust

Our ribeye half comes from hand-selected, Irish Black Angus heifers, aged around 24 months. This local Irish production ensures the highest quality meat.

100% Irish Quality

• Born in Ireland
• Raised in Ireland
• Slaughtered in Ireland
• Butchered in Ireland

The ribeye half is delivered chilled via DPD Food Express to your home just days after slaughter.

Important Delivery Information

Please ensure that someone is available at the designated delivery address on the pre-notified delivery day via email. Failure to receive the delivery will result in the meat being disposed of at your expense due to the inability to re-deliver perishable items.

Benefits of Dry Aging Ribeye at Home

Unmatched Flavour Development

Dry aging enhances the flavour of the beef by allowing natural enzymes to break down the muscle tissues, resulting in a more concentrated and rich taste.

Improved Tenderness

Through the aging process, the beef becomes more tender as the muscle fibers are broken down. This results in a melt-in-your-mouth texture that is highly sought after by meat connoisseurs.

Preparing Your Ribeye Half for Dry Aging

1. Unpacking: Carefully unpack your ribeye half upon arrival. Check the condition and ensure it is adequately chilled.
2. Preparation: Trim any excess fat if necessary, but leave enough to protect the meat during the aging process.
3. Placement: Place the ribeye half in your DRY AGER refrigerator. Ensure proper airflow and humidity settings according to your dry aging refrigerator’s instructions.
4. Monitoring: Regularly monitor the aging process. Check for any unusual odours or discoloration.
5. Final Steps: After four weeks, remove the ribeye half from the DRY AGER. Trim off the dried outer layer before cooking.

Cooking Tips for Dry-Aged Ribeye

• Bring to Room Temperature: Allow the ribeye to reach room temperature before cooking for even cooking.
• Seasoning: Season generously with salt and pepper. Avoid overpowering the natural flavours developed during the dry aging process.
• Cooking Method: Sear the ribeye on high heat to develop a crust, then cook to desired doneness. Use a meat thermometer to ensure perfect results.
• Resting: Let the ribeye rest for a few minutes after cooking to allow the juices to redistribute.

Experience the unparalleled quality of dry-aged ribeye with our premium half ribeye, designed to bring out the best in your culinary creations. Order now and elevate your dry aging journey with the finest Black Angus Irish beef available.

Grass-Fed Beef I Raised without hormones or antibiotics I Origin Ireland I Traceability "From Farm to Fork" I No Feedlot animals I Weighed and charged per gram.

Notes: Cool immediately upon receipt/Store at 0-4°C/Frozen goods should be stored at -18°C/Not suitable for raw consumption/Fully cook before consumption/Do not refreeze thawed frozen goods.