Near the ribs.

The ribeye steak is cut from a small part near the end of the ribs. The meat here is tender and juicy (with snowflake patterns) and has endless flavor. Ribeye steak generally refers to the boneless part taken from the middle of the cow, and the eye refers to the round cross-section of the muscle.

Because the muscles in this part do not move frequently, the meat is very soft, juicy, and evenly covered with snowflake fat. It is often called ribeye steak in the market, which is a wrong name.

Different classifications of steak products

According to the different cuts of beef, steaks can be divided into fillet steaks, rib-eye steaks and sirloin steaks.

Fillet mignon, also known as tender beef tenderloin or beef tenderloin, is taken from the beef tenderloin (i.e. loin meat). It is the least exercised piece of beef. The meat is tender and lean, with less fat. Suitable for the elderly or children with weak digestion.

The rib-eye steak has a clear texture, a combination of fat and lean, and the meat is soft and juicy, suitable for people of all ages.

Sirloin steak, also called sirloin steak, is taken from the meat on the outer spine of the beef. It contains a certain amount of fat. There is a ring of white tendons on the outside of the meat. The meat is fine and chewy. The head is suitable for young people and people with good teeth.