Mapa do BoiMapa do BoiCut no. 3 · Portuguese · Rib eye
The acém redondo is the back of the acém, over ribs 6 to 10: the rib eye of the forequarter. Well marbled, it is sold as entrecôte and costeleta.
Beef cuts on a map: where each cut is, what other countries call it and how to cook it.