Ribeye Prime

Description

American marbled beef A4 The Ribeye steak (thick edge) is the most popular beef cut, the front part of the back — the meatiest and most tender. It is loved both by true gourmets and by those just starting to appreciate meat dishes. It sits between the 5th and the 12th rib of the bull. This is the classic of marbled meat, with which every lover of juicy beef is familiar one way or another. Looking closely at the steak, you can see thin layers of fat like the pattern on marble — which is where the classification of beef by marbling comes from The Ribeye is a classic of world cuisine, one of the best-known steaks served in restaurants and steakhouses all over the globe You can easily cook it at home in an ordinary pan or grill it over coals outdoors and treat yourself and your loved ones to a fantastically tasty steak. Steaks of about 400 - 450 g per 100 g