The "ribeye" steak is an extremely popular cut among steak connoisseurs worldwide! But why is the entrecôte also called ribeye? And how can you tell the difference?
Anyone who throws a rib eye steak on the grill, especially one of such high quality as that from Miyazaki cattle, will quickly become popular among meat connoisseurs!
Entrecôte – a beloved cut of rib meat.
The entrecôte, as its French name suggests, is a cut of beef from between the ribs. More precisely, it comes from the front of the cow's back. For this reason, it is also called "high rib." A ribeye steak is easily recognizable by its closed fat cap, or "eye," surrounded by muscle. Another characteristic is the steak's beautiful marbling, which is also an indication of excellent meat quality.
The aforementioned BMS (Beef Marbling Standard) grade rates the marbling of the meat according to the internationally recognized Japanese quality scale, which uses 12 levels. For comparison, a typical, commercially available beef beef reaches a maximum of levels 2-3. The BMS 6-7 quality level is highly sought after in upscale restaurants and top steakhouses, offering excellent value for money. Cuts above this level represent some of the very best beef available.
Order it today and soon you'll be enjoying the best Wagyu beef in the world!
Of course, we also offer other & individual cut sizes; simply send us an email to info@kreutzers.eu.
