Mapa do Boi

Ribeye

Cut no. 5 · American

The ribeye is the boneless rib eye roll from ribs 6 to 12. The eye is the longissimus, wrapped by the cap (spinalis), the most tender and marbled part. Bone-in it becomes prime rib, the tomahawk or the cowboy steak.

Beef cuts on a map: where each cut is, what other countries call it and how to cook it.