The classic ribeye cut is known as one of the most desirable cuts of beef on the market. This cut comes from the top of the rib primal cut and is a magnificent combination of tenderness, marbling, and rich beefy flavour. You may have also heard of the bone-in ribeye, or tomahawk cut, which is basically a ribeye cut with several inches of rib bone still attached. Leaving the bone attached results in even more amazing flavour and a unique primal appearance.
Because this muscle does little work over the course of the cow’s lifetime, it stays incredibly tender and tends to be an area where a good amount of fat deposits. Don’t be afraid of the fat! This is what creates the fantastic marbling that lends the ribeye its buttery flavour and makes it a prized cut of beef.