Beef (ribeye)

Description

Beef (ribeye) is a juicy, well-marbled cut of meat from the rib section, with an intense, rich flavor and a pink, tender texture when cooked. The visible marbling adds aroma and keeps the meat tender and juicy even with quick cooking methods. Ribeye provides high-quality protein, heme iron, zinc, B vitamins (especially B12), and creatine; it supports muscle building and recovery as well as proper neurological functions. Due to its fat content, it is advisable to consume it in moderation and choose leaner portions or trim the fat before eating. It is most commonly used for steaks for grilling, pan-frying, roasting, or as an ingredient in one-pot dishes; it also works well in restaurant cuisine (e.g., au poivre). Store in the refrigerator at a temperature of up to 4°C for a maximum of 1–2 days fresh, or freeze in an airtight container (best for up to 3 months), thaw in the refrigerator, and avoid refreezing.