Runder rib steak regiorund gep. vac.

The beef rib steak comes from the rib of the cow and is characterized by its beautiful marbling of fat. This results in a full meat flavor and a tender result after cooking. Due to its higher fat content, this cut of meat is particularly suitable for slow braising. This rib steak from regiorund is vacuum-packed and, thanks to its fine marbling, has a tender texture and rich flavor. During long cooking, the fat gradually melts into the meat, resulting in a juicy and tender final result.