Rib Eye

Ribeye comes from the rib section of the beef carcass, specifically ribs six through twelve; it is cut from the longissimus dorsi muscle, which runs along the backbone and is well-marbled because the animal uses this area less for strenuous activity. The abundant intramuscular fat gives ribeye a rich, buttery flavor and a tender, juicy texture with a pronounced beefy taste that holds up well to high-heat cooking.

Buying from a butcher shop is better than a grocery store because butchers source higher-quality cuts, can custom-trim and age steaks to your preference, and provide expert guidance on selection, portion size, and preparation; this results in fresher meat, better flavor, and a more consistent cooking experience.