DRY AGED | Rib-Eye am Stück | Bodensee Färse Dry Aged Rindfleisch Characteristic of the ribeye is

Characteristic of the ribeye is its robust beef flavor combined with an exceptionally tender texture

the thin slices may appear somewhat uneven and fragile

is known for its protective layer of fat

It's especially delicious as a finishing salt with our wild buffalo meat

Cut from the most tender part of the water buffalo

DRY AGED | Rib-Eye am Stück | Bodensee Färse Dry Aged Rindfleisch Characteristic of the ribeye isA true steak classic: The rib eye from the German heifer, also known as entrecte, is cut from the prime rib and is an absolute all rounder cut. Thanks to its excellent marbling and the classic fat eye, the taste comes into its own and is therefore extraordinarily juicy.