USDA Prime CAB Ribeye Bone In (3 Rib Roast)

牛肉眼一般取自牛隻的第6至13枝肋骨，是運動量較少的肌肉群，故此纖維較細，肉質鮮嫩，油花充沛，嫩度僅次於牛柳。牛肉眼因為油脂高，非常適合高溫烹調的手法，常用作牛扒或烤牛肉。

Ribeye is taken from the 6th to 13th rib of the cattle. These muscles ain’t exercised much thus have abundant intramuscular fat (aka. marbling)  and smaller muscle fiber. This cut is juicy, tender and rich in flavour. Ribeye is considered the most tender cut after beef tenderloin. Despite the high content of marbling, ribeye responds beautifully if cooked quickly in high heat, makes it the best cut for steak.