Black Baltic Bone-in Ribeye by Metzger

Tasting Notes of the Curator

The Black Baltic bone-in ribeye is a true masterpiece. The meat is highly marbled, which means it has a lot of intramuscular fat that melts during cooking, resulting in an incredibly juicy and tender steak. The flavor profile is complex and rich, with notes of cashew nuts and a delicate hint of hazelnut from being matured on beech wood. This steak is truly unique within its category and will leave you wanting more.

• Highly marbled meat
• Incredibly juicy and tender steak
• Complex and rich flavor profile with notes of cashew nuts
• Delicate hint of hazelnut from being matured on beech wood

Pairings and Suggestions

The Black Baltic bone-in ribeye is best enjoyed simply seasoned with salt and pepper to let its natural flavors shine through. Here are some suggestions on how to enjoy this exquisite steak:

• Serve it with roasted vegetables such as carrots, parsnips, or Brussels sprouts.
• Pair it with a full-bodied red wine such as Cabernet Sauvignon or Malbec.
• Add a dollop of herb butter or compound butter to enhance its flavor.
• Serve it alongside mashed potatoes or roasted sweet potatoes.

Legacy of a European Beef Alchemist

The Black Baltic Rib arrives not only as a plate’s crowning jewel but also as an ambassador from the Metzger maturation chambers - the largest expanse in Europe dedicated to such culinary alchemy. Conversations may be encircled with tales of its journey from the cold Baltic pastures, where cattle graze on sea-kissed herbs, through the halls of Metzger’s aging masterworks, where it rests, enveloped by beechwood’s embrace. Diners will engage with its history, reveling in a narrative woven with reverence and innovation, punctuating their experience with elevated appreciation for the convergence of environment, craft, and taste

Storage Instructions

Store your Black Baltic bone-in ribeye in your refrigerator at 0°C - 4°C until ready to cook. It can also be stored in your freezer at -18°C for up to six months.