Tender and delicate, this famous Basque beef cut derives from the Frisona breed - one of the leading breeds in dairy production around the world.
Each of our cuts from the Frisona breed are dry-aged for a minimum of 20 days, with the maturation process creating a densely concentrated flavour. The magnified presence of fat gives this cut incomparable texture and taste.
This bone-in Ribeye is the perfect grilling steak, with a well-balanced blend of both superficial and infiltrated fat. Grilling on the bone enhances the flavours during the cooking process.