Specs
Pasture Ribeye Programme specs
Setup notes and briefing numbers for Pasture Ribeye Programme.
Pasture ribeye cut standard
The ribeye standard covers traceable supply into hotel butchery and a la carte service. Check cut requirements, packing and programme fit before stock is confirmed.
This spec page sets the ribeye brief for hotel steak menus, banqueting prep, and export kitchen production. It covers the eye muscle standard, trim level, portioning intent, and how the cut must present once the bag is opened. Buyers can use it to check whether the programme suits plated service, ageing plans, or further slicing in the butchery.
Receiving checks matter with ribeye because marbling, cap shape, and purge all affect yield on the block. On arrival, confirm carton count, vacuum integrity, pack date, and chiller temperature before the load is signed off. A quick photo of the label and one opened unit helps the kitchen, buyer, and supplier work off the same reference.
Packed details buyers check
The working spec matters more than a sales summary. Name the cut description, average weight range, packing format, and whether the programme is intended for whole-muscle steaks or in-house cutting. That makes it easier for procurement, receiving, and the head butcher to sign off one standard.
Match the ribeye programme to storage space, service style, and the team doing the trimming before stock is booked. If the site is working from a hotel cold room, note rail space, portion size, and busiest service periods on the contact form. Include current pack photos and any label requirements for internal stock control.
- Ribeye trim and fat cover
- Vac pack and carton count
- Label checks for receiving team
Cold-chain conditions in South Africa
Ribeye programmes move differently between inland and coastal sites. Johannesburg and Pretoria buyers often focus on dispatch timing, road transit, and chiller space across larger weekly drops, while Durban and Cape Town sites may watch moisture management more closely once stock is received. Export kitchens also need pack consistency for traceability and batch filing around OR Tambo departures.
Load-shedding changes when product can be cut, packed, and held at a stable temperature. In humid coastal kitchens, opened primals need disciplined handling so the face of the meat stays service-ready for steak cutting. Older receiving bays and mixed-use cold rooms should be checked before the programme is widened to bigger volumes.
Operated by Astros Marketing (Pty) Ltd from 2 Makro Place, Sunnyrock 1401.
Programme fit for hotel service
Pasture Ribeye Programme sits in the Primals family. Traceable ribeye programmes for hotel butchery and a la carte kitchens. Brief our team with site photos and timing.
Use this spec alongside the order sheet when a chef, purchaser, or export coordinator asks for the exact ribeye standard. Keep the cut name, supplier reference, and packing details together so there is one record for receiving, portion control, and invoice matching.
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