The "ribeye" steak is an extremely popular cut among steak connoisseurs worldwide! But why is the entrecôte also called ribeye? And how can you tell the difference?
Anyone who throws a rib eye steak on the grill, especially one of such high quality as that from our selected cattle, will quickly become popular among meat connoisseurs!
Entrecôte – a beloved cut of rib meat.
The entrecôte, as its French name suggests, is a cut of beef from between the ribs. More precisely, it comes from the front of the cow's back. For this reason, it is also called "high rib." A ribeye steak is easily recognizable by its closed fat cap, or "eye," surrounded by muscle. Another characteristic is the steak's beautiful marbling, which is also an indication of excellent meat quality.
Kreutzers TKF – Frozen fresh for the best quality!
For some of our products, you'll find "TKF" after the name. This means that you can choose the frozen version when ordering your product (please don't be confused by the best-before date upon delivery; this only applies to chilled goods).
For the sake of sustainability, and to ensure nothing goes to waste, we flash-freeze all items that we cannot sell fresh in time. This is done well before the best-before date is reached, at a storage temperature below 2°C, thus preserving the high quality of the product.
"Frozen fresh" does not mean that you get lower quality, but simply that you receive this product frozen.
NOTE: We recommend thawing gently in the refrigerator. For optimal enjoyment, simply place your frozen food in the refrigerator for 24 hours before preparation.
Experience the outstanding quality for yourself and have your rib eye conveniently delivered to your home!
