Minhota Ribeye

For true meat lovers, Minhota bone-in steak is the ideal solution. This is a meat from Portugal. The piece from which this cut is made is the rib-eye of the beef, from the sixth to the twelfth rib: the muscles in this rib area are little used during the animal's life and, as a result, the texture remains soft even after cooking.

A distinctive feature of rib eye is the round of white fat, similar precisely to a beef eye.

Chef's Advice

Rib-eye is a marbled meat with a significant portion of fat, so the advice is to use a drizzle of oil for the pan or a barbecue lid. A quick sear is all that is needed to fully extrapolate its flavor and appreciate its personality.

First, make sure the meat is at room temperature. This allows for even cooking. Add salt and pepper on both sides to flavor the meat. Heat the grill or griddle over medium-high heat. Place the chuleta on the hot surface and cook for 3-4 minutes per side, depending on thickness and desired doneness. To get a delicious crust, do not turn the steak too often.

What kind of meat is Minhota?

Minhota is native to the Minho region of Portugal. The cattle's daily diet is based on green fodder and corn straw. This breed has an identical origin to the Spanish Galician breed, the Rubia Gallega. It is a breed indigenous to the Galicia region in the northwest of the Iberian Peninsula. Until the late 19th century it was the only breed found in this part of Spain and Portugal.

Origin

Leon/Valencia SPAIN

Typology

Minhota Ribeye

Packaging

4 kg approx.