The muscle sitting over ribs six to eight. It barely moves during the animal's life, so the grain stays fine and intramuscular fat settles through it in a dense web. This is where the most spectacular marbling on any carcass appears.
Profile
Tenderness88
Marbling94
Umami82
Price90
Pairs with
Grilling95
Steak88
Hot pot40
Recommended cooking
54–57°CMedium rare
Stop where the fat has just begun to render. The thicker the steak, the more a three-minute rest protects it.
How to pick it
The best pieces carry fine marbling all the way out to the fat cap around the spinalis, not just in the eye.
Signature dishes
Grading & naming
Ribeye from Prime or 1++ shows the BMS scale most clearly — this is the cut the marble pictures are about.
Nutrition · Per 100 g raw edible portion
291kcalCalories
17.3gProtein
24.5gFat
10.2gSaturated fat
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Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.