PREMIUM cut – for true connoisseurs. Also perfect for special occasions. The rib eye, also referred to as the heart of the eye, is cut out of its central part and showcases all the best qualities of the prime rib.
Abundant intramuscular fat, forming the so-called marble, and the characteristic fat “eye” mean that the steaks and roasts made of this cut will be extremely juicy and delicate.
Since the rib eye is cut out whole, both the size and the weight of the individual cuts can differ significantly. The weight of a single product ranges from 1.3 to 3.5 kg.
Przedsiębiorstwo Produkcyjno Handlowo Usługowe “MARK’S” spółka z ograniczoną odpowiedzialnością, based in Prusak, is implementing in 2020-2023 the project titled: “Development of technology for the production of meat products with increased standards of quality and consumer health safety.” The project is co-financed by the European Union with funds from the European Regional Development Fund under the Intelligent Development Operational Program Priority Axis: Support for conducting R&D work by enterprises, Measure: Enterprise R&D Projects, Submeasure: Industrial research and development work carried out by enterprises.
Purpose and planned outcomes of the project:
The aim of the project is to develop a comprehensive technology for the production of an assortment of sausages, ensuring increased quality and extended shelf life
Project value: PLN 12 945 083,90
Contribution of European Funds: PLN 5 577 238,56
