Alpaca Boneless Ribeye
5-6 Ribeyes (Approx. 10lbs Total)
Alpaca ribeyes are much smaller than beef, bison or even veal ribeyes. They can be cooked whole or sliced into small steaks or medallions.
Alpacas are small llama-esque animals originally from the Andes Mountains of South America. They’ve been domesticated for over 12,000 years for their fiber (similar to wool) and their meat. These alpacas are pasture-raised in the upper midwest US (with supplemental grain in the winter).
Alpaca meat is mild & slightly sweet (it is often compared to lean, mild lamb or pork) with a clean finish. It is high protein but very low in both fat and cholesterol. In fact, it is lower in cholesterol (on average) than even venison and rabbit.
RECIPES & TIPS
Alpaca ribeyes can be cooked whole or sliced into individual (very small) ribeye steaks before cooking.
Alpaca meat is best quickly seared over high heat. Because it’s so very lean it will cook more quickly than conventional beef and is best served rare, medium rare or medium.
Let meat rest (loosely covered) for a few minutes after cooking (longer for larger cuts) before slicing. This will help ensure a better finished dish.