Beef Ribeye

The ribeye comes from the rib primal, specifically ribs 6 through 12 along the upper ribcage.

Characteristics:

• Known for heavy marbling and rich fat cap.

• Contains several muscles, the most notable being:
  – Longissimus dorsi (the main eye of meat).
  – Spinalis dorsi (ribeye cap) – highly prized for tenderness and flavor.

• Can be sold bone-in (cowboy steak, tomahawk) or boneless.

Brands: Omugi, IBP, Demkota, Palo Duro
Origin: USA, Australia
Packing: 6-10kg/pc | 30-45kg/cs
Best For: Steak