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The Breeds, are found in the north of Europe, off the coasts of the Baltic Sea. The Baltic Black breed, fed on a diet rich in grass imbued with sea spray, produces a highly marbled meat with surprising notes of cashew nuts. The marbling is generous, giving the meat an incomparable taste that is enhanced by 20 days of bone maturation.
To achieve even cooking, it’s essential to remove your meat from the refrigerator 30 minutes to 1 hour before cooking. Concurrently, free your meat from its vacuum-sealed enclosure, letting it breathe. Vacuum-sealed products are favored for their extended shelf life.
Handle your Prime Rib carefully to avoid losing its precious juices. Avoid using skewers and oven mitts, and choose meat tongs as the essential tool for expert handling.
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Photos: Grégoire Kalt
