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OJO DE FIBRA

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Overview of RIB EYE

Rib Eye is taken from the center of the rib section and is one of the most iconic Wagyu cuts, celebrated for its rich marbling, exceptional juiciness, and deep beef flavor. It represents the classic expression of Wagyu, combining visual appeal with a bold and satisfying eating experience.

This cut features a well-balanced structure of lean meat and intramuscular fat, which melts during cooking to produce intense aroma and flavor. The contrast between the richly marbled core and surrounding lean creates a luxurious mouthfeel and a powerful umami finish.

Rib eye is ideally suited for rib eye steaks, grilling, and teppanyaki-style preparations. It performs exceptionally well under high heat, allowing the fat to render and enhance the natural sweetness of the meat. For steakhouses and fine dining establishments alike, rib eye remains a flagship cut that delivers both indulgence and consistency.

PRIMAL CUT

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Autor
NIKUJILLE
En NIKUJILLE, comparto con el mundo la alegría de la carne de Wagyu de primera calidad. Me especializo en carne de vacuno de origen ético, como la Arita Wagyu, producida sin hormonas ni antibióticos. Al tender un puente entre productores y chefs, abogo por prácticas sostenibles y un enfoque de 'cero residuos' en cada preciado corte.