Beef Choco” Bone-In Ribeye – Wagyu of Europe

Bone-in Beef “Choco” Ribeye – Herb & Chocolate Fed European Beef Our Beef “Choco” ribeye on the bone is a truly special steak, produced from European cattle raised on a carefully controlled diet of herbs and chocolate. This distinctive finishing diet enhances marbling, softens the fat and gives the meat a rich, rounded flavour profile that many steak lovers compare to high-end Wagyu. The result is a beautifully marbled bone-in ribeye with creamy, flavourful fat and a buttery, juicy texture when cooked properly. On the plate, it looks impressive; on the palate, it delivers a satisfying balance of intense beef flavour and gentle sweetness from the fat. What is Beef “Choco”? Beef “Choco” comes from specially selected European cattle: Raised and finished on a diet including herbs and chocolate, alongside quality feed Designed to encourage intramuscular marbling and a soft, delicate fat Aimed at achieving a luxurious, gourmet profile while staying true to European beef character Thanks to this unique approach to feeding, Beef “Choco” is often described as a “Wagyu of Europe” – not because it is Wagyu by breed, but because of its high marbling, tenderness and rich mouthfeel. About the cut – bone-in ribeye The bone-in ribeye is one of the most prized steak cuts: The bone helps retain juices and flavour during cooking The ribeye eye is heavily marbled, while the cap carries a generous layer of fat that renders and bastes the meat Once cooked and rested, it is perfect to slice on a board and share with 2–3 people On the grill or in a hot cast-iron pan, the external fat starts to melt and drip, creating a savoury crust while the interior stays juicy and tender. Flavour profile Expect: Rich, intense beef flavour with a deep, savoury base Creamy, slightly sweet fat, influenced by the herb and chocolate finish A buttery, luxurious mouthfeel that makes each bite feel like a treat This is a steak for people who enjoy big, characterful beef but also appreciate the indulgent, silky texture of highly marbled meat. How to cook To get the best from your Beef “Choco” bone-in ribeye: Remove the steak from the fridge and let it come close to room temperature. Season generously with good quality salt (pepper can be added after searing if you like). Cook over high heat on a grill or cast-iron pan, or use the reverse sear method for very thick cuts. Aim for medium-rare to keep the marbling juicy and the fat nicely rendered. Let the steak rest, then slice along the bone, cut into strips against the grain and serve on a board for everyone to share. The flavour is rich enough that you don’t need heavy sauces. Simple sides – roasted potatoes, grilled vegetables, a fresh salad – are perfect.