Rib Roast -Black Angus- Spain-Vergara

The Rib Roast – Black Angus comes from the forequarter of the beef loin (primal rib), specifically from the rib section. It is a whole cut with natural intramuscular fat and an external fat cap, which help retain moisture and ensure consistent cooking performance. The bone surrounding the meat adds distinctive flavor and an impressive appearance to the cut.

The Rib Roast is characterized by balanced marbling, a pronounced beef aroma, and moderate to high tenderness. It is ideal for slow and controlled roasting in the oven or on a rotisserie, delivering excellent results when sliced after cooking.