Beef Rib Eye
Beef Rib Eye
Beef Rib eye is a cut from the rib section. Rib eye steak are served in restaurants as pan-seared steak. Cooked in butter with just salt and pepper, creates an aromatic and mouth watering Rib-eye steak. Rib eye when cut into cubes is perfect recipe for beef salpicao.
Description
Beef Rib eye is a cut from the rib section. Rib eye steak are served in restaurants as pan-seared steak. Cooked in butter with just salt and pepper, creates an aromatic and mouth watering Rib-eye steak. Rib eye when cut into cubes is perfect recipe for beef salpicao.
Related products
Beef Tenderloin
Beef TenderloinThe tenderloin is the most tender cut of beef you can sink your teeth into. It’s the source of the famous filet mignon, or tenderloin steak, which is quite easy to marinade and cook at home. With a simple marinade made from olive oil, balsamic vinegar, kosher salt, ground black pepper, garlic, and herbs like thyme and rosemary, you can roast this cut until it’s cooked perfectly to your taste.
Beef Shank Slice
Beef Shank SliceThe beef shank is the leg portion of a heifer or steer. This meat on this part tends to be dry and tough, so it’s a good idea to cook it for a long time in order to soften it. In order to get it to fall off the bone, be sure to boil and simmer it for no less than three hours.
Beef Tongue
Beef TongueThe beef tongue or ox tongue. It is very high in fat content which results in intense flavor and nice texture.
This part needs to be cleaned thoroughly before cooking. Simply immersing it in boiling water, and remove the skin after. You will be left with a tender and lean piece of meat.
This part is famous for “Lengua Estofado” or braised beef tongue. It can also be added to tacos.
Beef Liver
Beef LiverBeef liver is used in meat processing. It is grounded and mixed with ground beef for tacos and even patties. Beef liver has nutritional contents which is great when eating it pan-seared or chop it in cubes for stew.
Beef Shin Bone In
Beef Shin Bone InThe beef shin bone-in cut is taken from the shin area, which makes it less tender than other cuts. However, it makes up for it with the presence of the bone marrow containing rich, flavorful fat that’s perfect for soups or saucy dishes. To tenderize it, you’ll need to invest in an adequate amount of slow-cooking time until it’s soft enough to melt in your mouth.
