Product: Processed Pork Ribeye, Cut into Steaks (4 Fen)
Carefully selected quality pork ribeye — tender, juicy meat with even marbling. Conveniently pre-cut into steaks approx. 4 fen/1.3 cm thick, uniform and ready to cook. Professionally blast-frozen to lock in freshness, ensuring consistent quality and texture. Versatile — great for pan-frying, teppanyaki and barbecue.
About the Product:
Charm Power brings you quality Processed Pork Ribeye Steaks. The ribeye (shoulder eye) is cut from the pork shoulder — soft and tender with even marbling and an excellent bite, an ideal ingredient for many delicious dishes. We pre-cut it into standard steaks, greatly reducing kitchen prep time and helping caterers standardise operations and control costs. 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, Cut into Steaks |
| Product Type | Processed Pork Product |
| Main Ingredients | Pork Ribeye |
| Product Thickness | Approx. 4 fen / 1.3 cm (cm) |
| Origin | To be provided (e.g. Brazil, China, Spain, etc.) |
| Packing Specification | To be provided (e.g. 1 kg/pack, or X kg/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 ribeye steaks out of the fridge and rest at room temperature for about 15-30 minutes before cooking, so they heat through evenly.
- Patting Dry: Pat the steaks thoroughly dry with kitchen paper before cooking to help develop a crisp, caramelised crust.
- Marinating: The ribeye absorbs flavour easily — gently massage with a little salt, white pepper, rice wine and cornflour to keep the meat silky.
Soft and tender, this product is highly versatile across premium and specialty dishes:
- Pan-Fried Pork Chop: 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.
- Japanese Tonkatsu: Coat in breadcrumbs and deep-fry until golden and crispy; serve with tonkatsu sauce — crisp outside, tender inside.
- Teppanyaki: Sear on a hot iron plate with onions and green peppers, finished with a special sauce for an irresistible aroma.
- Barbecued Pork Chop: Marinate and grill over the barbecue — lightly charred outside, tender inside, with a smoky aroma.
- Japanese Ginger Pork (Shogayaki): Slice and stir-fry with onion, ginger juice and soy sauce — rich and satisfying.
- 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.
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.
