Sutcha

Sutcha Rinder Ribeye am Stück Argentinien

Argentine beef has earned a reputation for being among the best in the world. It is widely known for being incomparably tender and richly flavored, even though it is rarely seasoned with anything other than salt. So why does Argentine beef taste so good? The answer lies in the lifespan of the beef, from start to finish.
When the Spanish first brought cattle to Argentina in the 16th century, Las Pampas must have seemed like paradise to them. The prairie is seemingly endless and largely flat, with a humid and temperate climate perfect for growing abundant livestock-friendly
grass.
The many cattle breeds (e.g., Angus or Hereford) introduced to Argentina thrived in the Pampas, grazing happily and often providing tasty and nutritious beef. 
The animals were fed excess energy via grains for up to 100 days to achieve optimal intramuscular fat penetration, known as marbling. This feeding process results in a very high juiciness of the meat, which is demanded by beef lovers.

Enjoy beef steaks that our experts have selected for you from Argentina. Our professional butchers hand-cut and expertly package it for you. This way, you can enjoy the luxury of fresh, chilled meat delivered directly to your doorstep.
Simply great! We say YES to our SUTCHA Ribeye Steak Argentina.

Consumption
The patience in raising Argentine cattle also applies to the preparation of Argentine beef. Instead of being quickly cooked over a hot propane flame, Argentine steaks are typically cooked al asador (on a spit over an open fire) or a la parrilla (over a covered iron grill). They are cooked slowly and fueled exclusively with wood or charcoal briquettes.
The high heat of the parrilla cooks the meat indirectly. The meat is not grilled directly over the flame but lies to the side, where it slowly acquires a wonderful, smoky flavor as the internal temperature rises. This is another reason why Argentine beef is so tender, even though it has less fat. An Argentine steak remains evenly cooked throughout and is often so tender you can cut it with a spoon! Because
Pampas beef is a wonderful marvel of grass-feeding, good Argentine steaks only need to be lightly salted and are accompanied by simple side dishes: French fries, salsa criolla, and endless pots of chimichurri.

Ribeye
As the name suggests, rib-eye steaks are cut directly from the rib area of the animal – the back. While they are slightly fattier than other steaks (fat in the center of the cut in the shape of an "eye"), this fat also provides an insane amount of flavor that steak fans can't get enough of. The taste is generally richer than other cuts, including striploin. Ribeye is one of the best types of steak for pan-searing, which brings out its robust, delicious flavors even better.
You will probably also notice that a rib-eye steak has incredible marbling. Marbling refers to the thin, white streaks that run through each piece of ribeye beef. These are intramuscular fat deposits. The fat content breaks down during the cooking process to tenderize the meat and give it its well-known texture. Hardly any cut of beef can compare to the marbling you see in a ribeye cut.

Manufacturer:
Velká pecka s.r.o.

Sokolovská 100/94 186 00 Praha 8 – Karlín Czech Republic