Sold in 450g - 490g

Background:

Produced by Harris Ranch in California. Angus cattle are known for their superior genetics that produce fine-textured marbling, which results in outstanding tenderness, juiciness, and flavor. The meat is wet-aged for at least 21 days to further enhance its flavor and tenderness.

Taste:

Harris Ranch Angus ribeye is a popular choice for steak lovers who are looking for a high-quality, flavorful cut of beef. It has a rich, beefy flavor with notes of butter and caramel. Texture wise it is very tender and juicy.

Best for grilling, broiling, pan-frying, roasting.

Suggested Pairing:

Cabernet Sauvignon is a classic pairing for ribeye, with its rich tannins and dark fruit flavors that complement the steak's richness. Choose a California Cabernet for bolder fruit notes, or a Bordeaux for more earth and spice.

Zinfandel is a popular choice for its juicy fruit flavors and peppery spice, which can stand up to the robust flavors of the ribeye. Look for Zinfandels from California or Paso Robles.

Malbec is an Argentinian red wine is known for its bold tannins and flavors of plum, blackberry, and chocolate, making it a good match for grilled or pan-seared ribeye.

For a lighter option with bright acidity and flavors of cherry, raspberry, and earth. Choose a Pinot Noir from Oregon or Burgundy.

Sangiovese, an Italian red has high acidity and flavors of cherry, plum, and herbs, making it a good match for roasted or broiled ribeye. Look for Chianti or Brunello di Montalcino.