USDA Prime Angus, Ribeye 5kg

USDA Prime Ribeye is a whole 5kg sub-primal USDA Prime Ribeye of Black Angus beef — the most marbled and most flavourful primal cut available, elevated to the very top of the grading system with the abundant intramuscular fat that only Prime-graded Angus can deliver. At 5kg this will portion into approximately 10 to 12 exceptional ribeye steaks of the quality found only at the world’s finest steakhouses.

About USDA Prime Black Angus Beef

USDA Prime is the highest grade awarded by the United States Department of Agriculture — a classification given to only around 2 to 3 percent of all beef produced in America. To qualify for Prime, a cut must exhibit abundant intramuscular marbling throughout the lean meat, producing the exceptional juiciness, deep flavour and extraordinary tenderness that has made American Prime beef the benchmark at the world’s great steakhouses.

This beef comes from Black Angus cattle — the breed synonymous with the finest American beef, raised on carefully managed grain-fed programmes that develop the characteristic rich, sweet marbling that defines Prime Angus. The result is beef of a very different character to British grass-fed cuts — richer, more densely marbled, with a sweeter, buttery depth of flavour that is uniquely American. Each primal is wet-aged for maximum tenderness before despatch, and delivered chilled and ready to portion or cook.

How to Cook & Serve

To get the very best from USDA Prime Ribeye:

• Allow the primal to temper at room temperature for 1 hour before portioning — remove packaging and allow it to breathe first.
• Portion into steaks of 350 to 450g and around 2.5 to 3cm thickness for the ideal ribeye experience.
• Sear each steak in a screaming-hot dry cast-iron pan for 3 minutes per side, then baste with butter and aromatics for 1 further minute.
• Rest each steak for at least 5 minutes before serving — the Prime marbling retains heat exceptionally well.

Perfect Pairings

USDA Prime Ribeye pairs beautifully with:

• Triple-cooked chips or a classic American steakhouse wedge salad
• Compound butters — bone marrow, blue cheese or truffle butter
• A powerful Napa Cabernet Sauvignon, Argentine Malbec or Australian Shiraz
• A sharp horseradish cream or peppercorn sauce to balance the richness

Storage and Portioning: Keep refrigerated and use by the date shown. Remove from packaging, allow to breathe for 30 minutes before portioning, then bring individual steaks or portions to room temperature for a further 30 to 45 minutes before cooking. Season generously with flaky sea salt and black pepper immediately before cooking. Any unused portions can be tightly wrapped and frozen for up to 3 months.

However you cook it, USDA Prime Ribeye delivers the bold, richly marbled character that has made USDA Prime Angus the gold standard of the world’s great steakhouses — an exceptional eating experience from start to finish.