Rib Eye

Unit: kg
Note: The picture is a schematic diagram of the product, and the actual arrival packaging of the product shall prevail.

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The muscles on the ribs of beef near the back, the tenderness of the meat is second only to filet, and the marble pattern of oil is abundant and evenly distributed. Rib-eye steak usually has a clear piece of fat in the middle, which can be said to be the most popular and most popular steak. A well-known steak cut.