Smoked Beef Ribeye 1500 g
Ribeye is one of the few areas on a beef carcass where fat is distributed through the muscle itself. That distribution is called marbling, and it is the primary thing that determines how the meat tastes; the fat melts as it cooks, spreads between the muscle fibres and moistens the meat from within.
Smoking works on that structure. The aroma compounds carried by smoke dissolve in fat rather than in water, which means a well-marbled cut holds smoke better. That is the reason ribeye is smoked — the same process would stay superficial on a lean cut.
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 carries the smoke, so the aroma reaches into the cut rather than sitting on the surface.
- Fat melts during cooking and resting, moistening the meat from within so the slice does not dry.
- Shrink packaging separates the meat from air; the surface does not oxidise until it is cut.
- A whole 1500 g piece leaves slice thickness to the kitchen.
Where To Use It
- Charcuterie boards and wine service
- Breakfast plates
- Sandwich and baguette fillings
- Restaurant à la carte presentation
- Canapés and aperitifs
- Butcher and deli counters
Wholesale Ordering & Storage
Products in the smoked meat group arrive whole in shrink packaging and suit kitchens with slicing capacity. Once opened, the cut face should be wrapped. Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Frequently Asked Questions
What is marbling?
It is the distribution of fat as fine veins through the muscle. That fat melts during cooking and moistens the meat from within; it is what defines the taste of ribeye.
Why is ribeye chosen for smoking?
The aroma compounds in smoke dissolve in fat. A well-marbled cut takes smoke inside; on a lean cut the same process stays at the surface.
What does shrink packaging do?
It separates the meat from air, so no oxidation or colour change occurs at the surface until it is cut.
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