Premium Marbled Entrecote Steak Mahfud / פרימיום אנטריקוט משויש מחפוד

Ribeye is a fatty and excellent cut of meat, with 30-40% fat and fine muscle tissue, which gives it tenderness and juiciness. To achieve the best flavor, the cut should be aged for 3-4 weeks in a zero-degree Celsius aging chamber (cold storage). Bone-in cuts are aged in the air, while boneless cuts are aged in vacuum-sealed bags.