Smoked Beef Ribeye 1500 g
What makes an expensive ingredient profitable in a kitchen is not quantity but how it is positioned on the plate. Smoked ribeye carries a high price per kilo, yet sliced thin the same 100 grams yields twelve to fifteen slices, and those slices fill a plate.
That is why this line belongs on the upper tier of a menu: charcuterie boards, wine pairings, the signature section of a hotel breakfast. Using it in a sandwich is not economical, because a sandwich makes the ingredient invisible. Positioned correctly it becomes one of the highest-margin items on the menu.
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?
- Sliced thin, 100 grams yields twelve to fifteen slices — the plate looks generous while cost stays controlled.
- Designed for the upper menu tier: charcuterie boards, wine pairings, signature breakfast sections.
- It stays visible in presentation, so perceived value is high and pricing has room.
- A 1500 g block leaves slice thickness and portion size under the kitchen's control.
Where To Use It
- Charcuterie and wine platters
- Signature hotel breakfast sections
- À la carte cold starters
- Cocktails and receptions
- Premium retail shelves
- Corporate catering
Wholesale Ordering & Storage
Block products cost less per kilo but the slicing labour belongs to the kitchen; if weekly usage is under two kilos, smaller pack alternatives are worth considering. Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Frequently Asked Questions
Where should it sit on a menu?
Where the ingredient stays visible: charcuterie boards, cold starters, wine pairings. Inside a sandwich its perceived value falls and the cost is not returned.
How is portion cost calculated?
By dividing the price per kilo by the number of slices. Thin slicing gives twelve to fifteen slices per 100 grams, and cost per portion is planned from there.
Is there a sliced version instead of the block?
This line is offered as a block. Outlets without slicing capacity can consider the brand's ready-sliced products.
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