Beef Bone-in Ribeye, Black Baltic, 30 Days Dry Aged by Metzger Freres (Chilled)

Here comes our five-stars piece: the Black Baltic Bone-in Ribeye by Metzger Frères, a “viandes d’exception” butcher renowned for supplying many Michelin-starred restaurants in Paris and across France, such as le Jules Verne, le Pavillon Ledoyen, Le Relais Louis XIII, La Dame de Pic, to name a few… This cut is a true masterpiece, sourced from cattle raised off the Baltic Sea coast, where they graze on lush, sea-kissed grass. The result is a meat that is highly marbled, with intramuscular fat that melts during cooking to create an incredibly juicy and tender steak.

Metzger, known for their meticulous craftsmanship and innovation, operates the largest maturation chambers in Europe since 1930. Their dedication to quality and tradition ensures that each cut of meat is aged to perfection, resulting in a complex and rich flavour profile. The Black Baltic ribeye’s notes of cashew nuts are enhanced by a delicate hint of hazelnut from being matured on beech wood for around five weeks.

Nothing is left to chance. The Noire de Baltique cows are raised in a cold climate, fed only on salty grasses and therefore produce fat from a very young age. Thus, the meat is particularly suited to maturation processes. An ancestral technique is used, where the floor of the room is covered in Beech shavings. So, the meat develops a subtle woody aroma, which can be compared to foie gras. It even melts in your mouth.

Basic cooking instructions:

1. Bring steak to room temp (30 min).
2. Season with olive oil, salt & pepper.
3. Sear in hot pan, 2 min per side.
4. Transfer to 200°C oven with thyme: 16 min (rare), 19 min (medium), 22 min (well done).
5. Rest 10 min in foil before slicing against the grain.