We offer you a specialty highly prized by our country's top chefs: a Swiss dry-aged ribeye steak aged for 56 days. The very specific aging method, combining time and a perfectly controlled noble microorganism, gives this cut a nutty flavor and unparalleled tenderness.
To best enjoy this prime cut, we recommend searing it very quickly over high heat, finished with just a pinch of salt and pepper.
Whole cut approx. 2 kg
We offer you a specialty highly prized by our country's top chefs: a Swiss dry-aged ribeye steak aged for 56 days. The very specific aging method, combining time and a perfectly controlled noble microorganism, gives this cut a nutty flavor and unparalleled tenderness.
To best enjoy this prime cut, we recommend searing it very quickly over high heat, finished with just a pinch of salt and pepper.
| Weight | 2 kg |
|---|
CHF 79.00 / kg
