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Rib-eye 3-4kg


Tender, juicy and strong-flavoredwith alternate layers of fatand meat fibre, Australian ribeye is ideal for making steak dishes, sautéing or “nhúngdấm” (cooking in a vinegared fondue for rare).


  • Within Ho Chi Minh City
  • 1 day delivery
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  • Rib-eye is a beef steak from the rib section, weighing 3% of the Australian cow. Boneless cuts of steak, rib-eye steaks are cut from the main muscle attached to the spine, the meat most often used for superior roasting cuts.
  • It is considered to be one of the tastiest and most expensive Australian steaks.
  • Rib-eye steaks are usually grilled, pan-fried or made by grilling marinated flank steak, then cutting across the grain into thin strips.

The special appeal of rib-eye steaks is that they have a rich marbling of fat throughout them, which gives guaranteed flavour and succulence.

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