This particular cut comes from the back and ribs of the cow. This cut is intensely marbled and tender due to the fact that the rib-cage isn’t used very much for movement nor does it carry the weight of the cow.
When ribeye is cooked, the fat from the marbling spreads throughout the meat, allowing each bite to be rich in dynamic flavour.
With a marbling score of 8-9 this is sure a piece of meat to get your hands on. Price is per kilogram but smaller steaks are available as well.