Quebec rib steak (PRIME)

Quebec rib steak (PRIME)

For the aficionado of large cuts of meat, we propose the Quebec rib steak. The rib steak is one of the most prized cuts for grill connaisseurs. Since the meat is protected by its bones and outer layer of fat it is a great candidate for aging. Why do we age the rib steak ? Because this process makes the meat more tender and concentrates the flavour, increasing the buttery and nutty tasting notes tenfold.

Small certified beef producers who are part of the new Quebec association join the sustainable beef production program (VBP+). This allows them to demonstrate to consumers that their farm meets the highest standards in terms of food safety, animal welfare and respect for the environment.

Each breeder provides a diet based on a recipe pre-established by agronomists, which ensures well-marbled, tender and tasty meat as well as the good development of the animal. Production is controlled throughout the process by Agri Traçabilité Québec (ATQ) and is regularly monitored by veterinarians to ensure healthy development.

Cooking temperature : medium-rare (56ºC)

Take out and temper the meat about 20 to 30 minutes before cooking.
Generously salt each side.
Sear the meat over medium-high heat on each side, until lightly browned.
Reduce heat to medium and continue cooking, turning the steak regularly, until the interior temperature of the meat reaches 54ºC.
Place the prime rib on a cooling rack, wrap it in aluminum foil and let it rest for at least 10 minutes to gain the remaining 2 - 3 degrees.
Cut the rib steak against the grain and serve.

Quebec Beef

Rating :
Curing : jours
Quantity :
Origin :
Race :
Portion(s) : 3 to 4 / 4 to 5
Condition :