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 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 Trimmings
Beef TrimmingsBeef trimmings are the unused parts that remain after a piece of meat has been cut into steaks, roasts, and others. These are often used to make ground beef. Once it’s in ground beef form, there are numerous recipes where this ingredient can be used. Some notable examples are meatballs and burger patties. Throw in some buns and sauces, and you’ll have the makings of a great outdoor party.
Beef Pad Meat
Beef Pad MeatCooking beef means a lot of juices oozing out of the meat. Then, you might have to deal with the sauces as well. To avoid all of the mess, the beef pad meat comes in handy. Just place it under the beef and it will gradually absorb the extra juices and sauce. There will be no mess for you to deal with and you’ll be able to pack the meat easily!
Beef Bones
Beef BonesBeef bones are the perfect ingredients for rich, flavorful soups and stews. Be sure to use bones with bits of meat on them such as knuckle bones, short ribs, and oxtail. For that extra oomph factor, throw in some marrow bones and enjoy the luxurious taste of melted fat perfectly complemented with garlic, onion, peppercorns, and vegetables. Best of all, the longer you cook it, the more flavorful your soup will be.
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.
