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|Description||4 Kobe Beef Rib Eye Steaks - Average 16 oz. Each! These Kobe Beef Rib Eye Steaks are an average of 16 oz. each. Huntspoint.com provides the finest Kobe beef from Wagyu cattle to our customers (beef connoisseurs and chefs in the finest restaurants) who demand uncompromising standards at every level. Our customers require great taste, melt in your mouth tenderness, humanely- raised, traceable, USDA inspected at harvest, and packaged Wagyu beef to exacting standards.
The rib eye or ribeye, also known as the Scotch fillet (in Australia and New Zealand), is a beef steak from the rib section. Meat from that section is more tender and fattier, said to be "marbled", than most other cuts of beef. This extra fat makes ribeye steaks and roasts especially tender and flavorful, and well suited to dry heat cooking.
The ribeye can be cut boneless or bone-in; a "bone-in ribeye", also known as "cowboy ribeye" or "tomahawk ribeye", is often used synonymously with rib steak. However, the cuts are not identical, since a true bone in ribeye will be a trimmed rib steak, with the bone attached to only the "eye" of the rib steak. A justification sometimes used for leaving the bone in is that extra moisture and fat alongside the bone will enhance the flavor, although the inclusion of bone may also be used to inflate the weight of the steak.
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