Our ribeye steak is a succulent cut with copious marbling that adds flavor and succulence. The upper portion of a cow, in front of the loin and behind the chuck, is where the rib-eye steak (with bone) is found. The “eye” in the term “rib eye steak” stems from a strap of white fat that is the principal distinguishing feature of this item.
The good natural marbling and firm fat covering our beef has make it really succulent and tasty.
Parkfield Rib Eye Beef Steak Bone In
One of the most famous beef cuts is the ribeye steak.When plated, the bone-in ribeye looks quite primitive and rustic. This cut can support the main meal on its own, so a fancy side dish is not necessary.Our bone-in Ribeye is tough to match if you’re searching for a beef cut that will make an impression on you.