A ribeye steak is a familiar cut of meat. It's probably the most popular steak on the menu of any steakhouse. A ribeye steak is cut from an area of the cow's rib cage called the ribeye. Ribeyes are cut from the center of the rib cage, where the muscle is the thickest. This cut makes the ribeye steak one of the most tender and flavorful cuts of beef.
Ribeye steaks can be sold with the bone in or removed and are easily identified by their fat marbling and larger pockets of fat. The central part of the meat is also characterized by its finer grain along the center of the cut.
What Makes A Ribeye Steak Different?
Ribeye steaks are cut from the center part of the cow. The fat found in this section of the cow is much more tender and juicier than the fat surrounding the outside cuts of the cow, giving it a deeper, richer flavor than other cuts of steak.
The amount of marbling will vary depending on the breed of cattle. If you’re looking for the most tender and buttery ribeye steak of all, our A5 Grade Japanese Ribeye steaks are without a doubt a must try. Below you’ll find ribeye steaks available across all of our collections including our Santa Carota Carrot-Fed line exclusively sold by Holy Grail Steaks.
Looking for more info? Read Your Guide to Cooking the Best-Tasting Ribeye Steak