AAA 1855 beef striploin – tender and flavorful

AAA Ribeye ($85/kg) 2.6 kg 6 steaks 

A steak that lives up to the best premium grills.

The 1855 AAA beef ribeye comes from the prestigious North American 1855 program, known for its rigorous selection of superior quality carcasses. This cut is prized for its abundant marbling, intense flavor, and tender texture.

Each bite melts in your mouth and reveals the full character of well-raised, well-aged beef... ready to impress.

🥩 Grade: AAA 1855 – marbled,

🔥 Ideal cooking: BBQ, pan, or oven – medium-rare recommended

📦 Format: vacuum-sealed portions, frozen

🇨🇦 Origin: Canadian or USA beef (certified 1855 program)

Recommended cooking: rare or medium-rare

Remove the pieces of meat from the refrigerator 30 to 60 minutes before cooking. Add spices and vegetable oil (grapeseed or olive) to taste on both sides just before cooking.

A steak that lives up to the best premium grills.

• Method: BBQ or very hot pan

• Internal temperature: 55–58°C for medium-rare

• DKL Tip: Never pierce it with a fork! Use tongs so you don't let the juices out. Let rest for 5–7 minutes after cooking.

COOKING TIME (per side):

Rare:

• Temperature: 125°F-130°F (52°C-55°C)
• Thickness: 1/2 in (1.25 cm) = 1 to 2 minutes
• Thickness: 1 in (2.5 cm) = 3 to 4 minutes
• Thickness: 1.5 in (3.75 cm) = 4 to 5 minutes

Medium-rare:

• Temperature: 130°F-140°F (55°C-60°C)
• Thickness: 1/2 in (1.25 cm) = 2 to 3 minutes
• Thickness: 1 in (2.5 cm) = 4 to 5 minutes
• Thickness: 1.5 in (3.75 cm) = 5 to 6 minutes

Medium:

• Temperature: 150°F-160°F (65°C-70°C)
• Thickness: 1/2 in (1.25 cm) = 2 to 3 minutes
• Thickness: 1 in (2.5 cm) = 5 to 6 minutes
• Thickness: 1.5 in (3.75 cm) = 6 to 7 minutes

Well-done:

• Temperature: 170°F (77°C)
• Thickness: 1/2 in (1.25 cm) = 3 to 4 minutes
• Thickness: 1 in (2.5 cm) = 6 to 7 minutes
• Thickness: 1.5 in (3.75 cm) = 8 to 9 minutes