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The Team

Kiwami Ribeye MB_edited.jpg


Primary Cut

The ribeye comes from the rib section of a cow, specifically the ribeye muscle, which is the widest and richest part. It's located near the front quarter, just above the ribs. Ribeye steaks can be purchased bone-in or boneless. Bone-in ribeyes, like T-bone steaks, offer a classic presentation and add depth of flavor to the meat. Boneless ribeyes are ideal for roasting whole or cutting into thick steaks for grilling, pan-frying, or griddling. Their rich marbling makes them especially suited for high-heat cooking methods that caramelize the exterior while leaving the interior juicy and flavorful.

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