Chuck Steak Dry-Aged 30–50 Days (kg)
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Ribeye is taken from the rib area – anatomically, the region with the greatest predisposition to marbling in cattle. With 30 to 50 days of dry aging, the already naturally intense flavour of this cut concentrates through moisture evaporation, and natural enzymes develop notes of complexity that irreversibly transform the steak's profile.
The combination of marbling + dry aging
The natural marbling of the ribeye and the flavour concentration from dry aging are two independent processes that, in this cut, combine. The result is a steak with three dimensions of flavour: the intramuscular fat that melts during cooking, the flavour concentrated by moisture loss, and the enzymatic notes of dry aging.
Benefits
- Rib area: highest natural marbling in conventional beef
- 30–50 days of dry aging: concentrated flavour and complex enzymatic notes
- Tenderised texture through natural enzymatic process — no additives
- Available as a whole piece or sliced into steaks
Estimate shipping
Provenance
- Maturação
- 30/50 Days
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
- 0.8 inch steak: 90 seconds to 2 minutes per side. Rest for 3–4 minutes.
- Recommended Method
- cast-iron frying pan at 220–240ºC, no added fat. 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.
