Sale Beef ROAST - RIBEYE WAGYU MBS-3 FAMILY SIZE 4" thick,  Australian imported beef AACO (aged-frozen)

Beef ROAST - RIBEYE WAGYU MBS-3 FAMILY SIZE 4" thick, Australian imported beef AACO (aged-frozen)

Brand: AACO1824 Australia (imported)
Product Code: 11050
PRICE IS CHARGED: PER KILOGRAM
CONDITION: FROZEN
PACKAGING: RE-VACUUM PACKED
Availability: In Stock

Available Options

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Rp 504.000,- Rp 453.600,-


  • ​​​Characteristic RIBEYE :
    • Cuts of meat are located at the back of the upper rib
    • Including the tender flesh because it has granules of fat in it
    • Meat center side has a rougher texture, while the outer side tends to be more flexible and lean
  • Best tricks : Cook over high heat. With the high fat content though, you need to be careful about flare ups 
  • Best recommend cooking method :
    • Grill steak
    • Roast / BBQ
    • Stir frying
    • Hot Pot
    • Karubi
    • Shabu-shabu
    • Sukiyaki


HOW TO HANDLE CHILLED MEAT

  • Do not let it sit out of the fridge upon receival – place it quickly in the coldest fridge you have. If you have a new house assistant and she/he is not experienced with beef at all, as mostly they are not, please explain to them the difference between a freezer and a fridge. You don't wanna come home to your gorgeous chilled loin beef frozen down hard! however, our delivery person usually will advise them to place the chilled beef in the fridge and not the freezer.
  • The beef should sit at a constant temperature (do not open the fridge too often) If you have 2 refrigerators choose the one which is not opened frequently.
  • Do not place trays of food or heavy things on top of your beef – this will squash it and juices may be lost or worse you may puncture the bag.
  • We recommend to cook it as soon as possible because they are already aged (We do not sell under-aged beef, anyhow if you so desire, you can consume it. We will advise you as to how much time you should keep it in the fridge for best edible quality)
  • Please ask us if you want to keep the chilled aged beef longer in the fridge. We will advise how many more days you can keep it chilled in the fridge by referring to the POD (Packed On Date), this is "CRUCIAL", because if you keep it too long it will be over-aged with stronger smell and the meat colour will be too dark and worst of all it could be off.
  • When you keep the aged chilled beef in the fridge, please check the bag daily to ensure there is no leakage of blood or air (bubbles) in the bag.  Both are indications that your beef needs to be dealt with # recommendation; portion it and freeze it down or better still fire up the BBQ! As you might know chilled beef (never been frozen before) always taste better than one that has been frozen.
  • By the time you cut the chilled beef into steaks, put it in a small plastic bag individually (if you have vacuum machine it is even better since vacuum packing can prevent the meat from frost-burn). You may keep some in the fridge as chilled for maximum 2 days. The rest (steaks that you will not cook within 2 days from cutting should be frozen immediately after cutting)
  • For easier handling, when you purchase a whole cut chilled meat from us, we can help to cut it in portions for you. For example; a whole ribeye, cut half for roast and the rest cut as steak 1 or 3/4" thick. We can also help to vacuum pack it individually then put all into your bag including the side cut (no extra cost). Then we will deliver it straight away as chilled.
  • Please be aware that well-handled, well-aged beef brings out great qualities but it does affect the colour and smell of the beef when the bag is opened. It goes away after a few minutes.

HOW TO HANDLE FROZEN MEAT

  • Defrost slowly in the chiller / fridge over night. Leave it in its plastic pack.
  • Before grilling / cooking (depend on the size of the meat) take them out of the fridge till fully defrosted or having reached room temperature.
  • Frozen meat to be fully defrosted should sit at room temperature ;
    • Beef steak cuts, about 2 hours
    • Whole cut meat weight about 2-3 kg, need at least 4-5 hours
    • Whole cut meat weight about 4-5 kg, need at least 7-8 hours
    • Lamb carcass weight about 10-12 kg, need a good whole day
  • Defrosting with microwave is NOT recommended
  • How long can we keep beef frozen and still be edible? If constantly below -18 C,  years! If it thaws and re-freezes, this will be compromised and molds will grow on it which are harmless although its not a good look.