Product: Brazil ALEGRA Pork Ribeye / Shoulder Eye
Carefully selected quality pork ribeye from Brazil's ALEGRA — fine, tender meat with evenly distributed marbling. Precisely cut to uniform specifications for standardised catering operations. Professionally blast-frozen to lock in freshness, ensuring consistent quality and texture. Catch-weight packaging gives B2B customers the flexibility to cut to their own requirements.
About the Product:
Charm Power brings you pork ribeye / shoulder eye from the Brazil ALEGRA brand. Sitting between the ribs and loin along the pig's back, the ribeye is fine and tender with moderate marbling and a rich texture. As one of Brazil's leading meat producers, ALEGRA guarantees outstanding quality. Catch-weight packaging offers greater flexibility, letting caterers cut it into steaks, slices or cubes to suit different dishes. Whether for pan-fried pork steaks, char siu, Korean BBQ or thin slices for hotpot, it easily adds high-value flavour to your menu. We use advanced blast-freezing technology to lock in the freshness and nutrients, ensuring the product arrives at your kitchen in peak condition.
Product Specifications:
| Item | Description |
| Product Name | Pork Ribeye / Shoulder Eye |
| Brand | Brazil ALEGRA |
| Origin | Brazil |
| Cut | Between the ribs and loin along the pig's back |
| Packing Format | Catch-weight (non-fixed weight, packed as whole uncut pieces) |
| Packing Specification | To be provided (e.g. approx. 25 kg/carton or 55.1 lbs/carton) |
| Product Condition | Frozen |
| Storage | Store in a freezer at -18°C or below |
| Recommended Thawing Method | Thaw slowly under refrigeration at 0–4°C |
Recommended Preparation:
For the best cooking results, we recommend following these standard professional kitchen procedures:
- Thawing: Thaw naturally in a chiller at 0–4°C to preserve the best texture and juices.
- Tempering: Take the pork ribeye out of the fridge and rest at room temperature for about 15-30 minutes before cooking, so it heats through evenly.
- Slicing/Portioning: Slice thinly for stir-fries and hotpot, or cut into thicker steaks for pan-frying and barbecuing, depending on the dish.
- Marinating: Pork ribeye absorbs flavour easily — marinate with spices or sauces for at least 30 minutes; overnight gives the best results.
Tender with moderate marbling, this product is highly versatile across classic and creative dishes:
- Pan-Fried Pork Steak: Cut into steaks and sear quickly over high heat until golden on both sides while keeping the inside tender and juicy; serve with black pepper, mushroom or onion sauce.
- Honey-Glazed Char Siu: Pork ribeye is also an ideal cut for char siu — marinated and roasted to a glossy red with a soft, succulent bite.
- Korean BBQ Pork: Slice, marinate in Korean BBQ sauce and grill; serve with lettuce and kimchi for a distinctive flavour.
- Hotpot/Shabu: Slice thinly for hotpot or shabu-shabu — fine, tender and richly textured.
- Japanese Tonkatsu: Coat in breadcrumbs and deep-fry until golden and crispy; serve with tonkatsu sauce — crisp outside, tender inside.
- Stir-Fried Pork Slices: Slice and flash-fry with seasonal vegetables — silky, tender and never dry.
Ordering & Logistics Information:
- Order: Free delivery on orders over $500
- Please contact our sales team for detailed wholesale pricing and payment terms.
- Delivery Service: We provide professional cold-chain logistics and delivery.
