Cube Roll

Description of Cube Roll

Cube Roll is cut from the ribs of cattle that live on the vast plains of South America. Well-veined and therefore incredibly tender meat. The name is derived from the cube of fat in the core of the meat. These cattle are grain-fed for at least 120 days; which creates the authentic cube roll flavour.


Vacuum-packing ± 1,115 grams.

The most delicious flavour combinations with Cube Roll

Cube Roll does not need much more than salt and pepper. Would you like to add a little more flavour to your Cube Roll? Then make your Cube Roll with rosemary, thyme and garlic. Cube Roll also goes well with grilled tomatoes and baked potato. Or how about going Oriental? Combine your Cube Roll with green asparagus, sesame and teriyaki sauce.

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100% beef


Nutritional values

Per 100 Gram.


Energy 709 kJ / 170 kcal
Fat 9,4 g
Saturated fat 4,5 g
Carbohydrates <0,5 g
Sugars <0,5 g
Protein 21,2 g
Salt 0,0 g

Put  the meat in the fridge 24 hours before usage. This is a food safe method to thaw the meat.


Use a frying pan with fat (oil, butter or lard) until golden brown. 
Turn on the oven and set to 80 ⁰C. Add salt and pepper. 
Let the Rib eye thread for 75 minutes in the oven at 80 ⁰C.
Next, cut in to desired proportions.


Rib eye can also be prepared on a grill or barbecue.

Cube Roll with green asparagus,
sesame and teriyaki sauce.

4-6 persons


  • 1 Cube Roll (about 1 kg)
  • 2 Bunches green asparagus;
  • Sesame oil
  • Sesame seed
  • Teriyaki sauce
  • Pepper
  • Salt

Preheat the oven to 80⁰C. Grill the cube roll golden brown all around and then put it on a baking sheet in the oven. Bake for about 75 minutes.

Toast the sesame seeds in a dry frying pan.

Meanwhile, remove the bottom of the asparagus and cut into pieces. Heat the sesame oil in a wok and fry the asparagus until tender. It takes about 5 minutes (per bunch). Mix with the sesame seeds.

Serve the rare or medium cube roll with a teriyaki sauce