Want to learn more about Rib Eye? Discover why this cut of meat is so popular among steak lovers. We invite you to explore its unique characteristics and understand what makes it so special. Keep reading to find out!

What is Rib Eye?

Rib Eye, also known as “ojo de bife” or “entrecôte,” is a cut of beef from the rib section of the cattle. This cut is characterized by its intramuscular marbling, which means it has streaks of fat interspersed among the muscle fibers, giving it exceptional flavor and juiciness.

Characteristics of Rib Eye

This cut of meat stands out for its juiciness, tenderness, and exceptional flavor. Its intramuscular fat imparts a tender texture and rich flavor. This fat melts during cooking, infusing the meat with an irresistible taste and juiciness that makes each bite a memorable experience.

How We Prepare Rib Eye at CAO

At CAO, we prepare our Rib Eye to highlight its natural qualities. We use precise and carefully selected cooking techniques to ensure each cut is cooked to perfection. Our expert chefs know exactly how to enhance its flavor, creating a culinary experience that will leave you wanting more.

If you are a fan of high-quality meat, Rib Eye is a choice that won’t disappoint. With its unmatched juiciness, rich flavor, and tender texture, this cut is a true delight for the senses. Whether you prefer it rare, medium, or well-done, our dish will always be a perfect choice.

Our team is ready to welcome you and ensure an exceptional experience for all your senses. We look forward to seeing you at CAO to enjoy the best Rib Eye Cancun has to offer!