Entrecôte Ribeye - Beef Number 1

Entrecôte Ribeye - Frozen Beef Number 1

Ribeye / Ojo de Bife Ancho (Spanish):

the king of kings, located between the neck and the Sirloin in between the ribs of the beef.

In its center there is an "eye" of fat that stands out and makes the cut juicy and delicious.

The ribeye is the most common cut for preparing steaks and is suited for roasting in all sizes, in the oven, on the grill, in a pan, and mixes wonderfully with dressings.