Ribeye Steak Pack // Pack of 8 // 6 lb

Carne Collective was co-founded by friends Michael Javaherian and Fernando Cantini following a visit to Argentina, where Fernando hails. Michael was struck by how tender and flavorful the meat in Argentina is compared to what he was used to in the US and determined to find out why. He learned the biggest differences were that Argentinian meat is grass-fed, grass-finished, and pasture-raised. In 2019, Argentinian meat became available to import to the US, so Michael and Fernando set out to launch Carne Collective and introduce the brand to US consumers. The result is the highest quality, grass-fed, grass-finished, certified Angus, pasture-raised beef.

“We started Carne Collective so we could share what we experienced in Argentina with the rest of the US and educate consumers on what beef could and should taste like, naturally,” said Carne Collective CEO Michael Javaherian. “We’re excited to introduce our brand and product offerings to consumers including Keto, Paleo and meat-lovers alike.”

With climate change being of paramount concern in the meat industry, Carne Collective has teamed up with environmental specialists to develop and research ways to prevent carbon emissions by implementing regenerative agriculture techniques and carbon neutral boxes. Carne Collective seeks to set a new standard for the industry by using rotational livestock grazing on farms and renewable packaging including non-GMO cornstarch foam and plant-friendly gel packs.

The Ribeye Steak Pack includes eight 12 oz Ribeye steaks— a classic cut of steak found at every parilla in Argentina. Cut from the rib section of the cow, it has a beautiful marbling of meat and fat giving it the rich and buttery flavor that it’s famous for. A great choice for grilling or pan-searing.

Storage:
When it comes to steaks or roasts, if the original packaging is sealed tight, it can remain in the refrigerator for almost two weeks. However, outside of its packaging or if the packaging is torn, beef is good for 3-5 days once defrosted in the refrigerator. If you want to defrost frozen meat quickly, you can do so by putting the meat in cold water — which can remain running or which you change out every 30 minutes. However, you should make sure that the packaging is sealed tightly; if not, you can put the meat in a sealed plastic bag to defrost in cold water.

Cooking Instructions:
With a higher fat content, the king of steaks wants to be cooked fast and high. Be sure to pat the steak dry of any moisture and preheat your cast iron or grill and get a quick sear. We recommend hitting an internal temperature of 130° F (medium rare), and be sure to let this steak rest for maximum juiciness. The robust flavor profile means you don’t need much more than some salt and pepper to season. The addition of butter and herbs - such as garlic, thyme, and rosemary - to baste at the end can add excellent flavor and aromatics as well.