Roast beef is a true steak classic! The lean version, the ribeye, which has a pronounced core of fat, impresses with its buttery-soft texture! But where exactly on the cow are the different roast beef cuts located?
Roast beef, also called rind roast, is particularly juicy! This juiciness comes from the outer layer of fat on the top of the cut.
The roast beef - from rump steak, fore rib and flat roast beef.
Depending on where on the beef's back the roast beef is taken, it's referred to as a different cut. Roast beef cut from the front of the back is called the ribeye or prime rib, while steak from the rear of the back is called the flat rib. The famous rump steak, by the way, is cut from the rear, tapered part of the roast beef.
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.
