Chuck Eye Roll Marbled (kg)
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The long sirloin — entrecôte or ribeye — is taken from the rib area (6th to 12th vertebra). Anatomically, this is the area with the greatest predisposition to marbling in cattle. At Home Butcher, this cut is selected directly at the slaughterhouse based on the amount of intramuscular fat infiltrated — only cuts with visible and uniform marbling make it into the catalog.
What "marbled" means in this context
Marbling is the intramuscular fat — the fat seen as white streaks within the red muscle. Unlike external fat (which can be removed), intramuscular fat melts during cooking and bastes the muscle from the inside out, producing a juiciness and flavor that cannot be achieved otherwise.
Benefits
- Selected for marbling directly at the slaughterhouse — only cuts with visible intramuscular fat are included
- Rib area: highest natural marbling in conventional cattle
- The most flavorful cut in the beef catalog (excluding Wagyu)
- Available as a whole piece or sliced into steaks
- Suitable for grilling, pan-frying, and BBQ
Estimate shipping
Kitchen
| Ponto | Ao retirar | Após descanso |
|---|---|---|
| Mal passado | 48–50 °C | 50–52 °C |
| Médio-mal | 52–54 °C | 54–57 °C |
| Médio | 57–60 °C | 60–63 °C |
| Médio-bem | 63–66 °C | 66–68 °C |
| Bem passado | 68–70 °C+ | 70 °C+ |
- Preparation time
- 2 cm steak: 2 minutes per side
- Recommended Method
- Cast iron skillet at 210–230ºC. Fleur de sel after cooking.
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
