(480) 900-8080
Join the WorldClass Wholesale Program

Ribeye Steak from the Loin (Chuleton)

Ibérico Pork
Fermín
No items found.
No items found.
White left chevron
White right chevron

Ribeye Steak from the Loin (Chuleton)

Ibérico Pork
Fermín

Product Specifications

Case
Units Per Case
12 units
Weight Per Unit
0.7 lbs
Weight Per Case
8.41 lbs
Form
Frozen
Shelf Life
2 years
Store Temperature
10ºF to -11ºF
Units Per Case
Weight Per Unit
Weight Per Case
Form
Frozen
Shelf Life
2 years
Store Temperature
10ºF to -11ºF
Units Per Case
Weight Per Unit
Weight Per Case
Form
Frozen
Shelf Life
2 years
Store Temperature
10ºF to -11ºF
Units Per Case
Weight Per Unit
Weight Per Case
Form
Frozen
Shelf Life
2 years
Store Temperature
10ºF to -11ºF
Units Per Case
Weight Per Unit
Weight Per Case
Form
Frozen
Shelf Life
2 years
Store Temperature
10ºF to -11ºF
Download brochure
Oops! Something went wrong while submitting the form.

Product Details

Description

This ribeye is obtained by cutting the bone in loin (chuletero) into chops. It is a cut with less infiltrated fat. That is why we leave a thin layer of fat that covers it, giving it a juicy and exquisite touch.

Culinary Notes

  • Sourced from the esteemed Ibérico pig, indigenous to Spain's rich landscapes, this ribeye steak is derived from the bone-in loin, traditionally known as "chuletero."
  • Its creation is a testament to the meticulous butchering practices that prioritize flavor and texture

Preparation Notes

  • The Ibérico Pork Ribeye Steak is best appreciated when grilled or pan-seared to a golden perfection.
  • It's vital to avoid overcooking, allowing the meat to remain tender and juicy.
  • A simple seasoning of sea salt, black pepper, and a touch of olive oil is all that's needed to elevate its natural flavor.

Ingredients & Allergens

Raw Iberico pork ribeye steak (from the loin) ALL NATURAL. GLUTEN FREE. NO GMO

Species

Iberian pigs

Awards

About Fermín

Throughout the past 60 years, Fermin has been dedicated to continue the traditional production of Iberico products and their commercialization throughout the world. They also have their own farm, “Finca Los Helechales”, which, following their house’s tradition, became the first 100% genetically selected Iberico pig farm in the area. Fermin pigs stand out for being healthy, well-cared for and happy animals. Combined with their artisanal production methods, this results in an exclusive, top-quality product. In 2005, after 10 years of dedication and a great investment, Fermin became the first company authorized to export Iberico products to the United States.

supplier website
Right arrow gold

What Makes Our Ibérico Pork Truly WorldClass?

Learn more

Explore More Products

Feather Loin (Pluma)

The pluma is attached to the back of the loin.
Its name comes from its flat triangular shape, similar to a feather.
Each pig has only two small plumas, so it is one of the most desirable cuts.
View product
Right arrow gold

Pork Shoulder Muscle (Secreto)

The secreto is a fan-shaped muscle in front of the bacon.
A fantastically tender cut from the shoulder.
Quick and easy to grill on medium to medium high heat
View product
Right arrow gold

Pork Shoulder Steak (Presa)

Iberico Pork Presa is a lean muscle that boasts rich marbled flavors.
This particular cut is highly sought after by Spaniards during the traditional pig harvest known as “Matanza.”
Despite being a shoulder cut, it is surprisingly tender and frequently marbled, with a robust & almost beefy taste.
View product
Right arrow gold

Suckling Pig (Cochinillo)

The roast suckling pig is one of the most typical dishes in the cuisine of "Castilla y Leon", Spain.
Rubbed with olive oil, garlic, salt and thyme.
Cooks in two stages: About an hour in a clay dish alongside the fire or on a grate directly on top of it, and later to brown the skin.
View product
Right arrow gold

Boneless Pork Loin (Lomo)

A premium boneless pork loin made from Iberico de Bellota pork.
Has a thin layer of fat on the outside, so we recommend cooking it no more than medium-rare.
This cut can be cooked in numerous different ways: roasted, stuffed, breaded, fried or grilled.
View product
Right arrow gold

Ribeye Steak from the Collar (Chuleton)

Derived from the famed Iberico pig, this particular cut of ribeye is a testament to Spain's rich culinary traditions.
A very juicy meat due to its infiltration of fat, incredibly rich, juicy and tender.
Positioned close to the collar in the chuletero or loin region.
View product
Right arrow gold

Pork Collar (Cabecero)

The cabecero is the taken from the muscle used by the pig to move neck and head.
This meat cut is extremely well marbled and is a most appreciated piece because of this juiciness.
Light sauces high in acid or lightly sweet pairs well with most Iberico pork cuts.
View product
Right arrow gold

Pork Mini Collar (Mogote)

Extremely well marbled and is a most appreciated piece because of this juiciness.
Roast like traditional shoulder or cut in steaks and grill.
Light sauces high in acid or lightly sweet pairs well.
View product
Right arrow gold

Pork Cheeks (Carrileras)

A culinary masterpiece derived from the jaw of prized Ibérico pigs.
Revered for their exceptional tenderness and captivating flavors.
These meticulously selected pork cheeks are a highly desired choice among chefs.
View product
Right arrow gold

Pork Spareribs (Costilla)

Larger than the baby backs, smaller than conventional pork ribs and bolder in flavor.
Intensely flavorful bone-in cut that must be slow cooked until tender.
Nuttier and intensively juicy.
View product
Right arrow gold

Pork Sausage (Chorizo)

Made in the Salamanca mountains from premium Ibérico pork and are simply seasoned with sea salt, garlic, smoked paprika, and oregano.
Its lower melting point fat makes the sausages incredibly juicy.
Signature smokiness comes from Spanish smoked paprika, Pimentón de La Vera, enhanced by sea salt, fresh garlic, and oregano.
View product
Right arrow gold

Pork Backfat Skin-On (Tocino)

This delicious piece of pork backfat comesfrom the loin and it is loaded with ibericoflavor.
This rich and creamy fat has no meat so it is used as lard to add magnificent flavor, aroma and creaminess to any recipe.
Can also be used to marinate or to add flavor to sauces, stews, soups, patés or to cook sausages.
View product
Right arrow gold
White left chevron
White right chevron
subscribe to receive updates about our new products & experiences.
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
Contact
Press
FAQ
Privacy policy
Contact information
Call or Text
(480) 900-8080
Email
info@worldclass.com
Follow us
© 2024 WORLDCLASS
No items found.
No items found.

Ribeye Steak from the Loin (Chuleton)

This ribeye is obtained by cutting the bone in loin (chuletero) into chops. It is a cut with less infiltrated fat. That is why we leave a thin layer of fat that covers it, giving it a juicy and exquisite touch.

Request Pricing
Request Pricing

Origin:

Spain

producer:

Culinary Notes
Product Specification
Producer

Versatility

Natural Flavor

Preparation Options

Pairing Suggestions

Specification

Details

Available Formats

Units per Case

12 units

Weight per Unit

0.7 lbs

Weight per Case

8.41 lbs

Form

Frozen

Shelf Life

2 years

Storage Temperature

10ºF to -11ºF

Country of Origin

Spain

Certifications

Ingredients

Allergens

Producer Name

Region / Country

Spain

About the Producer

Sourcing Note

LEARN MORE
LEARN MORE

Become a Wholesale Customer

It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout.

Become a Wholesale Customer
Become a Wholesale Customer

Related Products

Explore the Catalog
Explore the Catalog

Ribeye Steak from the Collar (Chuleton)

Spain

Pork Mini Collar (Mogote)

Spain

Pork Sausage (Chorizo)

Spain

FAQ

Most Frequently Asked Questions

It is a long established fact that a reader will be distracted the readable content of a page when looking at its layout.

It is a long established fact that a reader will be distracted
It is a long established fact that a reader will be distracted
It is a long established fact that a reader will be distracted
It is a long established fact that a reader will be distracted