USDA Prime Ribeye (Chilled)- 400-450 g | 1 kg | 2 kg Weight:2 kg with a traditional winding mechanism

with a traditional winding mechanism at the base of the musical box

Slow braising or boiling over a period of 3 hours in pressure cooker or a slow cooker will cause the meat to be more tender

makes jumbo crab meat a cherished ingredient in upscale restaurants and home kitchens

braised fig and macerated blackberry fruit

When slow-cooked

USDA Prime Ribeye (Chilled)- 400-450 g | 1 kg | 2 kg Weight:2 kg with a traditional winding mechanismSourced from Top tier USDA Prime beef, from hand selected cattle raised under strict standards for marbling and flavour. Dense marbling with a rich, buttery texture; succulent and juicy with every bite. Best when seared on high heat or broiled to medium rare medium to accentuate its flavour. Cut from the rib section (ribs 612) between the chuck and loin. Its generous marbling gives a rich, juicy, and buttery flavour that stays tender even with high