Premium cuts
Ribeye
Ojo de bife
FromGs. 118.000/ kg
Typical piece: pieza ~3 kg, filetes 400 g · Gs. 354.000
Ribeye comes from the rib section, the animal's most-marbled zone. Even grass-fed, where marbling is lower, this stays among the juiciest cuts. Dry-aging for 21–28 days is available on request; it concentrates flavor and shifts the texture toward something almost cheese-like.
- Typical weight
- 2.5–4 kg
- Aging
- 14–28 days wet
Cut origin
Origin and aging
- Region
- Paraguarí, Paraguay
- Harvest lot
- Lot code on the package
- Aging
- 14–28 days · Wet
Quick cooking reference
Method
Parrilla / reverse sear
Internal temperature
54–57 °C
Time
20 min oven 120°C + 2 min per side in pan
Rest
8 min
Doneness
Medium-rare to medium
Cut-specific notes
Reverse-sear (oven first, pan last) cooks evenly. Dry-aged version: salt at the end only.
Nutrition profile (per 100 g)
- Calories
- 221 kcal
- Protein
- 23.1 g
- Total fat
- 14.2 g
- Saturated fat
- 5.8 g
- Omega-3
- 110 mg
- CLA
- 85 mg
Source: USDA FoodData Central + grass-fed meta-analysis
Values are approximate. They vary by animal, cut, and cook.
Storage
- Fridge
- Up to 3 days at 0–4 °C
- Freezer
- Up to 6 months frozen at -18 °C
- Thaw
- In the fridge, 24 h. Never at room temperature.
Pairing and sides
Herb butter. Grilled asparagus. Full-bodied red.
