Ribeye

Ribeye Enlarge

The ribeye comes from the rib of beef, which is made up of three parts. Besides the cube roll, the other parts are the côte de boeuf (rib steak / bone-in prime rib) and the prime rib. Ribeye is the innermost part of the rib. It is also known as the Scotch fillet or the rib-eye boneless. It is a tasty and tender cut of the animal, partly thanks to the marbling of the ribeye.

Basic techniques: grilling, roasting, slow cooking, smoking, pan-frying.

Taste combinations: yellow curry, spring onion, enoki, teriyaki, green asparagus, sesame, garlic, cumin, sake, oregano, tomato, basil, mustard, onion. 

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