Ribeye Pastirma Block 5000 g
The cut used in pastirma directly determines the grade of the product, and ribeye sits at the top of that classification. The reason is marbling: the fat distributed through the muscle of a ribeye stops the meat hardening completely during drying.
Pastirma made from lean regions comes out firm and resistant to the tooth once dried; in ribeye pastirma the fat softens that resistance and the slice yields in the mouth. That is the technical counterpart of the price difference. A 5000 g block is intended for high-turnover kitchens and deli counters.
Shelf life and storage conditions
- Shelf Life
- Production and best-before dates are printed on the packaging.
- Storage Conditions
- Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- The marbling of ribeye stops the meat hardening completely during drying.
- The fat softens the texture; the slice yields in the mouth rather than resisting like lean-cut pastirma.
- The top grade in the pastirma classification, with marbling as the technical basis of the price difference.
- At 5000 g it is the largest block in the range, intended for high-turnover kitchens.
Where To Use It
- Breakfast plates and premium presentation
- Charcuterie boards and wine service
- Pastirma with eggs
- Beside bean stew
- Restaurant à la carte
- Butcher and deli counters
Wholesale Ordering & Storage
An upper-grade product used sparingly; a 5000 g block suits only high-turnover outlets, as with low usage the cut face stays open too long. Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Frequently Asked Questions
Why is ribeye pastirma a higher grade?
The fat distributed through the muscle stops the meat hardening completely during drying. The result is a slice that yields in the mouth rather than resisting.
How does it differ from selected cut pastirma?
The region used. Selected denotes an upper-grade cut, while ribeye is the topmost region in that classification.
Is 5000 grams too large?
It is intended for high-turnover kitchens and deli counters. With low usage the cut face stays open too long, so smaller products are preferable.
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