Rib Eye is meat cut sliced from the upper part of forequarter with adjoining subcutaneous fascia. Rib eye steaks are composed of the longissimus dorsi muscle, between the 6th and 13th thoracic vertebrae, the upper part of the external and internal intercostal muscles, as well as bones: six halved thoracic vertebrae.*
The basic difference between rib eye and striploin is the quantity of marbling.
Big amounts of marbling present in rib eye, make it juicy and give it the intensive taste.
The offer of OSI POLAND FOODWORKS includes one-piece rib eye with,
or without bones. Rib eye steaks connoisseurs might express great interest in extremely tender seasonal rib eye.
What to do with beef rib eye? Rib eye is mostly steaks, but it might also be fried, stewed, grilled, roasted or boiled. It can be used to prepare stew, roast, beef collops or medallions.
*(A. Olszewski, "Technologia przetwórstwa mięsa")
