The Hohrücken—also known as boneless ribeye—is the absolute favorite among steak lovers. Its pronounced marbling creates a unique combination of juiciness and flavor when pan-seared or grilled. Our cut comes from slow-grown Angus cattle and is dry-aged for maximum depth of flavor. Ideal for the grill, skillet, or smoker.
Preparation
Sear for 2–3 minutes per side over high heat, then let rest. Medium rare at 54–56°C.
Origin & Special Features
Black Angus beef from animal-friendly farms. Dry-aged for 28+ days.
Serving Suggestion
Approx. 350–400 g per steak / 1 serving.
Price range: 25.00 CHF to 37.50 CHF
A steak with a punch: juicy, robust, and full-flavored—from the back of an Angus cow.
The distinct marbling of the ribeye creates a unique combination of juiciness and flavor when cooked. Cooked to medium-rare at 54–56 °C and allowed to rest for a few minutes, it becomes clear why this cut—known internationally as the ribeye—is one of the most popular steaks of all.
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