The ribeye is the most tender part of the fine rib. The part from which the ribeye is cut is the extension of the thin loin. The meat is buttery tender and sometimes has a small edge of fat. For the most part, the tougher and connective tissue-rich pieces of meat that surround the apple of the rib (the lean middle part) are cut away. As a result, the cooking time is significantly shorter. portioned. butcher quality Per kilo

Herbal tips?