What is a Rib Eye Steak?

Simmentaler Ribeye is cut from the fine rib of beef, which is an extension of the thin loin (entrecote). Rib Eye is a bit rounder in shape than the thin loin and the meat is laced with fat, so it is usually more tender and juicy than the meat of the sirloin steak. Many meat lovers will regularly choose Rib Eye. A good Rib Eye is buttery tender and full of flavor. This is due to the high degree of marbling, or intramuscular fat. Moreover, Rib Eye is cut from a muscle that is hardly used by cattle and 'lazy muscles' simply ensure soft and tender meat. Even medium-fried, the tenderness and flavor of Simmentaler ribeye remains intact.

Simmentaler Ribeye

As far as we are concerned, the Simmental cattle is the Milka cow incarnate. However, the spots are not purple, but (light) brown to red and white, but with the well-known white head. The Simmentaler breed is going way back. It originated in the Middle Ages from a cross between a German and a Swiss meat breed. The name Simmentaler comes from the 'Simme Valley', a mountain area in the Bernese Oberwald. Simmentaler is not a universal name for this breed. In Germany the cows are known as Fleckfieh and in France they know this animal as Pie Rouge. Be that as it may, what is really important is the fact that the cattle roam free on the German and Austrian alpine pastures, among others, where they feast on fresh grass and herbs. It is naturally a so-called double-doe breed, which means that both milk and meat production are of excellent quality. Simmental cattle live at least three years and have calved at least twice. They are therefore relatively large in size. The meat of Simmental cattle has a fine structure, good fat marbling, characteristic taste and a deep red color. In short: the good life of the Alpine cows undeniably benefits the meat! This Simmentaler ribeye is absolutely a flavor bomb!