Basque Txuleton Premium Rib-Eye

Ribeye in Swedish is the core of the entrecote i.e. the best part of the entrecote. It is a noble meat detail that should not be likened to entrecote as ribeye comes from a part (the larger end) of the entrecote. This piece of ribeye has the bone left on the detail. An entrecôte should always have a real fat core in the middle, then the meat detail is of good quality. The taste of this cooked meat is unique and it is not reminiscent of something you have eaten before