*The price is for 1 kg
Product description:
Ribeye steak is cut from the thick edge of the lumbar part of the cut (the neck side), from the 5th to the 12th rib. The cut from which the steak is cut is located in the upper spinal part of the animal, so it is less involved in movement, which determines the softness of this steak. Recommended thickness of steak slicing: from 2.6 to 3.5 cm. Recommended degree of roasting: MEDIUM
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