Beef Ribeye

The Black Angus is a British breed, the main ‘supplier’ of marbled beef. The Aberdeen Angus breed is derived from hornless Scottish cattle that grazed for many hundreds of years on the rich flood meadows near the major ports of Aberdeen and Angus.

Angus beef refers to meat from the Aberdeen Angus breed of cattle, which is more muscular than other breeds. Angus beef cuts tend to have more marbling, which makes the steak more juicy and tender.

Ribeye is the most famous steak in the world. It is cut from a cut of beef whose thickest edge is from the 6th to 12th rib of the animal.

The cut from which the steak is cut is located at the intersection of the 6 muscles that are least involved in the animal's movement. This is crucial to the flavour of the steak: the numerous layers of fat melt during cooking, softening the muscle fibres, and the meat becomes very juicy, giving it a unique and refined flavour.

Country of origin: Romania