Rib Eye Steak on Bone Produktfotografie
Rib Eye Steak on Bone wird gegrillt
Sebastian haelt Rib Eye Steak on Bone  in der Hand
Rib Eye Steak on Bone gegrillt mit Kuechenmesser von Martin Huber
tranchiertes und mit Salz verfeinertes Rib Eye Steak on Bone
Rib Eye Steak on Bone fein tranchiert mit Ingwer-Chili Marinade

Rib Eye Steak on Bone

from the Austrian calf (heifer)


ca. 0.8 kg (43.63 € / kg)

Ready for shipping. Delivery time: 1 working day

Pure steak pleasure awaits you here! The finely marbled Rib-Eye Steak on bone, with its characteristic fat eye and bone, is considered the steak of connoisseurs and gourmets worldwide. And quite rightly so! Deliciously crispy on the outside, juicy, tender and irresistibly good on the inside!

1 Steak
Order within 2 days 2 hours 4 minutes and you will likely receive your delivery on Tuesday, 27.02.2024.
Buying meat is a matter of trust. If you have any questions about the product, please don't hesitate to contact me by phone. I look forward to meeting you, your meat sommelier Florian.
Product number: FM101029

Meat knowledge

What is a Rib-Eye Steak on bone?

A wonderful crust on the outside and tender on the inside, with a slight bite. That's right, we're talking about one of the most popular cuts of beef: the Rib-Eye Steak. Sometimes also called entrecote, the Rib-Eye Steak enjoys the title of "steak of the connoisseurs and gourmets", among others.

Why? Because it combines exactly what makes a real steak. It's no wonder that no menu in a steakhouse should be without it. The (Mercedes) of all meats, so to speak. The Rib-Eye Steak on bone takes this pleasure to the extreme and also looks even better.

The steak is cut from the prime rib, which is part of the front back of the calf. To be more precise, from the entrecôte, the intermediate rib cut, also known as the "high rib".

What makes the Rib Eye Steak on Bone special?

The Rib Eye Steak on Bone is beautifully marbled, the characteristic fat eye gives off a great flavour. It is tender and has only a slight bite. Whether on a fire plate, gas, charcoal or top-heat grill - the rib eye steak is ideal for short roasting. It also gets a wonderful crust in a cast iron pan.

Due to its special position, you get the fat marbled rib eye, which convinces with its particularly intensive flavour. The closed fat eye and the beautiful marbling are absolutely characteristic for rib eye steaks on bone from Fitmeat.

Rump Steak vs. Rib Eye Steak on Bone

Compared to a Rump Steak, it is more infused with fat, which makes it much juicier and more intense. The Rib-Eye on bone is surrounded on one side by the rib arches and on the other side by the fat high rib cover.

This makes it suitable for long maturing times. At Fitmeat, Rib-Eye Steaks on Bone are matured on the bone for at least 2-3 weeks. Prepared correctly, whether on the grill or in the pan, you get the ultimate steak pleasure!

Medium rare at approx. 53 °C core temperature

We recommend a rib eye steak on bone for two people. For normal eaters, a steak of approx. 300 g per person is sufficient. Strong eaters treat themselves to a 500 g rib eye steak or share it with a friend.

Cows image

Quality is our highest concern, and in the case of beef, a few factors are crucial. These include the perfect breed of cattle, the age of the animals and optimal feeding, free of concentrated feed. However, this alone is not enough to meet our requirements.

Because we don't do things by halves when it comes to the quality of our meat products! That is why 100% of our animals come from Austria. The farms are located in the Waldviertel in Lower Austria, in Salzburg and in neighbouring Upper Austria. In addition, at Fitmeat we only process the finest meat from heifers and steers.

The meat has a wonderful marbling and taste. Our classic cattle breeds include Red-Angus, Black-Angus, Charolais, Limousin, White-Blue Belgian and Wagyu, as well as various crossbreeds.

Our cattle are 4x AT certified. This means that birth, rearing, butchering and refinement take place 100% in Austria. The value chain therefore remains entirely in Austria.

We distance ourselves from long animal transports and select our partners very carefully. Therefore, we rely on animals that are kept in a species-appropriate manner, born and raised by small farmers, and on butchers who know both the farmer and the animal personally.

Our butchers let the cuts mature on the bone for a long time. This gives us first-class, well-hung meat that does not lose water during roasting and can be enjoyed with a clear conscience.

Item number FM101029
Breed Black Angus, Red Angus, Simmental, Pinzgau, Tyrolean Grey, Charolais, ...
Born in Austria
Raised in Austria
Slaughtered in Austria
Cut in Austria
Feeding Fresh grass on pasture, brewer's grains, possibly maize or cereals
Meat maturation 2-3 weeks on the bone
Shelf life at 0-4°C 6-10 days
Shelf life at -18°C 180 days
Hygiene advice Prepare and consume immediately after opening. Kitchen hygiene is important: Keep the cold chain. Store separately from other products. Work cleanly. Heat through before consumption.
Storage advice (Fresh) Store refrigerated at 0 °C to +4 °C.
Storage advice (deep-frozen) *** compartment (-18 °C): best before: see label - ** compartment: 2 weeks - * compartment or ice cube compartment: 1-3 days - Do not refreeze after defrosting.

Rib Eye Steak on Bone


ca. 0.8 kg (43.63 € / kg)
1 Steak