Mapa do BoiMapa do BoiAcém redondo (no. 3) · Portuguese
The eye of the ribeye: the central muscle of the rib section, trimmed of the cap and the fat around it. Very tender, with fine marbling and concentrated flavor. Ideal for fast, high-heat grilling.
Beef cuts on a map: where each cut is, what other countries call it and how to cook it.