Filet pieces cut for tartare 250g

Filet pieces cut for tartare 250g

€19,75
€19,75
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Filet pieces cut for tartare 250g
  • Filet pieces cut for tartare 250g
Filet pieces cut for tartare 250g
— BEEF & STEAKS

Filet pieces cut for tartare 250g

€19,75
€19,75
€79,00/kg
🔥
8 portions left at this weight — replenished Thursday
You'll receive your
You'll receive your
order within 1-2 days.
Chilled, not frozen.
Chilled, not frozen.
Delivered in good hands
Free delivery orders
Free delivery orders
over €100
Collect your order in-store
Collect your order in-store
within 1 day.
Need your order today?
Need your order today?
Call +371 26450336

Fillet cut into small pieces for tartare.

Fillet cut into small pieces for tartare.

The product is vacuum packed to preserve freshness.

Orders are usually prepared within 1 day, and delivery typically takes 2–3 days.

If you would like to receive your order sooner, please let the store know by leaving a note in the order comments or calling us at +371 26450336.

Your order will be delivered directly to your door. The courier will contact you in advance to arrange a convenient delivery time.

Please store the products in the refrigerator after receiving them.

If you choose in-store pickup, your order will be ready within 1 day. Once it is prepared, you will receive an SMS or a call from the store.
Hereford beef cattle on pasture farm for premium steak production
Provenance

Filet Pieces Cut for Tartare 250g Argentina / Uruguay

Premium Argentine fillet, hand-cut into small pieces ready for tartare preparation. Sourced from the most tender part of the animal, this cut delivers the clean, delicate flavor and buttery texture that a great tartare demands. Vacuum-packed fresh and ready to use.

Country
Argentina / Uruguay
PREPARATION TIME
1 business day
Finish
Grain-fed
PACKAGING
Packed in plastic box
How to Cook It

Master Your Ribeye

49°C temp

Rare

Internal temp: 49°C · Core: deep red
A cool red center with a seared exterior. Perfect for those who love the pure, tender flavor of premium beef.
1
Sear High
Heat pan to high. Sear 1–2 minutes per side — both sides — until a deep brown crust forms.
2
Rest
Remove from heat and let rest for 5 minutes before slicing. Timing may vary depending on steak thickness and size.
3
Serve
Slice against the grain and serve immediately.
52°C temp

Medium Rare

Internal temp: 52°C · Core: warm pink-red
The gold standard. A warm red center with perfect tenderness and rich flavor. Recommended by chefs worldwide.
1
Sear & Reduce
Sear 2 minutes per side — both sides — on high heat, then reduce to medium.
2
Cook Through
Continue cooking for 3–4 minutes, flipping once. Timing may vary depending on steak thickness and size.
3
Rest & Serve
Rest for 5–7 minutes, then slice and enjoy.
58°C temp

Medium

Internal temp: 58°C · Core: warm pink
A warm pink center with firmer texture. Balanced between tenderness and a more cooked feel.
1
Sear Well
Sear 2–3 minutes per side — both sides — on high heat until a golden crust forms.
2
Medium Heat
Reduce to medium and cook for 5–6 minutes, turning once. Timing may vary depending on steak thickness and size.
3
Rest & Slice
Let rest for 7 minutes before slicing against the grain.
68°C temp

Well Done

Internal temp: 68°C · Core: fully cooked
Fully cooked throughout with no pink. Firm texture with a thoroughly seared exterior.
1
Sear & Lower
Sear 2 minutes per side — both sides — on high heat, then lower to medium-low.
2
Cook Slowly
Cook for 8–10 minutes, turning occasionally for even doneness. Timing may vary depending on steak thickness and size.
3
Rest & Enjoy
Rest for 8 minutes, slice, and serve with your favorite sides.

Customer Reviews

★ ★ ★ ★ ★
MĀRIS K.
Ribeye bija labākais steiks, ko esmu ēdis ārpus Michelin restorāna. Komanda precīzi zināja, kuru iegriezumu ieteikt, un pagatavoja to ideāli. Noteikti atgriezīšos.
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★ ★ ★ ★ ★
ANNA S.
Pasūtījām kaulu buljonu un burgeru komplektu visai nedēļai. Kvalitāte ir nemainīgi augsta katru reizi. Tagad tas ir mūsu ģimenes ikdienas produkts.
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★ ★ ★ ★ ★
Jose M. Vargas
Amazing place with great food. Live music in the backyard made the experience even better.
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★ ★ ★ ★ ★
JĀNIS B.
Izvēlējos Wagyu tieši no vitrīnas un vēroju, kā to gatavo uz atklātas liesmas. Jau pats process ir pieredze, ko vērts izbaudīt. Gaļas kvalitāte — bez vārdiem.
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★ ★ ★ ★ ★
Sniedze Gaštola-Kalniņa
Best place to eat in Riga. Open kitchen. Awsome staff. Best steak in Riga
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★ ★ ★ ★ ★
ROBERTS M.
Piegāde bija ātri un gaļa ieradās perfektā stāvoklī. Filet mignon no Latvijas — maiga, svaiga, ar jūtamu kvalitāti. Iesaku ikvienam, kurš vēlas normālu steiku mājās.
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★ ★ ★ ★ ★
LINDA P.
T-bone DryAge bija īsts atklājums. Konsultants paskaidroja atšķirību starp iegriezumiem, ieteica béarnaise mērci — katrs padoms bija precīzs. Šī ir īsta gaļas kultūras vieta Rīgā.
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★ ★ ★ ★ ★
Ὀσυμανδύας
Very delicious burgers and steaks. Wonderful atmosphere and excellent service!
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★ ★ ★ ★ ★
KRISTĪNE V.
Bijām ar draugiem ceturtdienas vakarā — atmosfēra silta, personāls atsaucīgs. Sirloin bija sulīgs un pareizi pagatavots. Vīna izvēle pie gaļas — lieliski izvēlēta.
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★ ★ ★ ★ ★
TOMS A.
Nopirku dāvanu komplektu dzimšanas dienā — kaulu smadzenes, chimichurri mērce un ribeye. Saņēmējs bija sajūsmā. Iepakojums izskatās un jūtas kā dāvana no restorāna klases veikala.
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★ ★ ★ ★ ★
ILZE D.
Hereford ir mainījis veidu, kā mēs gatavojam mājās. Katru nedēļu pasūtām svaigu gaļu, un burgermaizes ar pašu maltiem kotletēm ir kļuvušas par sestdienas tradīciju ģimenē.
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★ ★ ★ ★ ★
Anii Felkere
Omg! This place is awesome! Came here with my fiancé to celebrate his birthday. Steaks were more than fantastic, atmosphere is amazing and service was great!
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