With an Irish rib-eye, you always bring home a winner. The name comes from the ‘eye’ of fat in the middle of the meat. The rib eye is at the front of the back of the beef, between the shoulder and loin. It is tender meat and well-seasoned. This provides extra flavour. Great for grilling and barbecue.
The great secret of Irish beef: Irish cattle live most of the year outside : day in, day out, grazing grass. In total, over 90% of the cattle's diet consists of grass. This is not only sustainable and healthy, it is also the basis of the surprisingly intense flavour of Irish beef. Rib-eye, like regular steak, is not eaten fully cooked, but usually medium. It is often cut thickly, for its tenderness and because it is tastier to eat.