BONE-IN RIBEYE STEAK

The real basque bone-in ribeye steak

The mature beef bone-in ribeye steak is, together with the sirloin steak, the most noble and appreciated cut of beef or ox. They are normally cut into pieces weighing 1 kg and are prepared on the grill, although they can also be cooked a la plancha by skilled chefs.

Before cooking, the meat must mature for a period which, depending on its fat content, ranges from 21-35 days (Iruki Selection) to 50-70 days (Iruki Dry-aged). The key to achieving the best results is to follow a series of rules for selection and preservation.

Today the IRUKI bone-in ribeye steak is recognised as the best of its kind in Spain, an accolade obtained at the Gastronomika competition in 2015 and 2016.

OUR STAMPS OF QUALITY

Met rich in quality fat. It is served after 30-40 days of aging.

Finely balanced marbled beef. Quality with the best yield.

The ties to our customs, to our culture. Aged for 20-25 days.

Dry-aged for intensified aromas. The perfect combination, fresh and cured.

The essence of the meat, considered to be the holy grail of the bone-in ribeye steak.

AGING PROCESS

MEAT AGING IS A NATURAL PROCESS WHICH HAS THE MAIN OBJECTIVE OF BREAKING DOWN THE MUSCLE FIBRES FOR A MORE TENDER BITE.

The process involves 5 important factors. Combining these is the perfect formula which only a good meat affineur can achieve. At Iruki Meats we have our own “formula”, we are the prep-chefs of the best bone-in ribeye steaks.

FATTENING

TEMPERATURE

TIME

HUMIDITY

VENTILATION

DRY-AGED

DRY-AGED is the term used for cuts of meat with long aging periods. The aim is to reduce humidity in the piece for a more concentrated flavour. In fact we could compare this process with the process used to cure the finest acorn-fed ham, to produce wines with long barrel-aging periods and the best full-fat cheeses. The result, greater intensity of aroma and after-taste. In this longer aging process the enzymes break down muscle fibre to obtain a more balanced texture.

That’s why only pieces of the highest quality must be selected to ensure that their fat protects them during the process, also making them more refined.

Eating DRY-AGED meat is a culinary experience hard to find in a shop. Only a very few specialised grill houses in Europe serve dry-aged meat on their menus.

IRUKI DRY-AGED is an exquisite combination of fresh and cured product. Discover, try and enjoy the sensation of tucking into a bone-in ribeye steak reminiscent of thin, cured cecina.

To obtain high quality meat a series of specific parameters must be followed, such as the age at which the animal is sacrificed, etc.
Jon Ayala, Laia Erretegia