When I say the beef is aged for 30 days, people sometimes give me a funny look. Fair enough. Here is the simple version.
What happens in the ageing room
The Vacum cuts spend a month in the room, with the cold and the air under control. In that time the beef loses some of its water and the flavour concentrates. And the meat itself slowly becomes more tender. That is why it tastes deeper and slices better.
Fat is the boss
What matters most to me in a ribeye is the fat. It is what melts over the embers and keeps the meat juicy. I pick the cuts by looking at that, and the ageing does the rest.
How to order it
The ribeye is sold by weight and a cut is around a kilo. Good for two or three people. And if you are not sure how you want it, tell me and I will advise you depending on the cut we have that day.
