Focus on Scotch Beef PGI cuts, joints and offal: ribeye

QMS

QMS

Standard Supplier 7th September 2016

IN ASSOCIATION WITH

Description

The ‘eye’ muscle is removed by natural seams from the Scotch Beef rib roast. This muscle is the extension of the eye muscle of the sirloin. It has a good level of tenderness and excellent flavour. Click to discover a range of excellent Scotch Beef recipes added by other chefs and supplie

Average weight

Depends on carcase size. Approx. 2.5 - 4kg.

Approximate yield

Depends on carcase size. Approx. 2.5 - 4kg.

Preparations

This premium cut is seamed from the <span>Scotch Beef</span> rib roast, length depends upon how far into the fore quarter it is taken. Normally between the 5th and 10th/11th ribs.

Uses

A premium cut used ideally for roasting, grilling or steaks.

Cooking techniques

Grill Fry Oven

Cut Origin

Cut Origin - Focus on Scotch Beef PGI cuts, joints and offal: ribeye

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QMS

QMS

Standard Supplier 7th September 2016

Focus on Scotch Beef PGI cuts, joints and offal: ribeye

IN ASSOCIATION WITH