The many breeds of cattle introduced to Argentina thrived in the Pampas, grazing happily and often, resulting in leaner, more flavorful and nutritious beef.
Whereas most American beef is grain fed, the bulk of Argentinian cattle feed on the plentiful grass, resulting in more omega-3 fatty acids.
From some of the best temperate zones for cattle production in Argentina, the cattle happily graze free range on perennial pastures such as clover and rye grass.
The beef is best described as a juicy, flavorsome, tender piece of meat, it is naturally healthy.
The ribeye is a beef steak from the rib section from ribs sixth to the twelfth. The centre cut is the most common. It contains some of the fat cap along with a nice amount of marbling.
Rib-eye steaks can be boneless or bone-in, meaning the steak contains a piece of rib bone. You may see a bone-in rib-eye labeled as "rib steak."
The bone may extend inches beyond the tip of the rib-eye muscle, or be trimmed more or less flush with the meat. The bone adds flavor and moisture.
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