Ribeye is cut from the 6th to 12th ribs of the cow, belonging to the least active muscle group. Therefore, it possesses incredible tenderness.
"Premium" marbling: The most distinctive feature of Ribeye is the even distribution of marbled fat interspersed with the pinkish-red meat fibers. In addition, at the center is a large "eye of fat" that melts when cooked, creating moisture, juiciness, and an unmistakable rich, savory flavor.
"Rich" flavor: Thanks to the abundant marbling, Ribeye has a very strong, aromatic beef flavor and a melt-in-your-mouth tenderness second only to Tenderloin, but with a much richer flavor.
The top choice for steak: This cut of meat pleases the most diners, from steak beginners to connoisseurs, thanks to its perfect combination of tenderness, juiciness, and distinctive flavor.
