The ribeye is cut from the rib of the animal, and has a circular shaped chunk of meat encased in a thin layer of gristle just off the bone.
Ribeye presents excellent marbling, loaded with flavor and remains tender during most cooking processes.
Recommended cooking type: Medium-Rare, Medium, Medium-Well
Best Cooked: Grilled, pan-seared, broiled with kosher salt and cracked black pepper.
Average size is about 16 ounces. Actual weight can vary by 10%.