Ribeyes come from — you guessed it, their namesake — the rib primal. This section runs along the animal’s back, and cuts from this region are often called the “middle meats” because it is nestled between the chuck and loin primals. Muscles in the chuck or shoulder get a lot of use, making the meat there a bit tougher but flavorful. Loin muscles tend to remain very tender; it’s the origin of the filet mignon. Ribeyes hit the sweet spot where tenderness and robust flavor intersect. American Wagyu ribeyes deliver the added prize of superior marbling. Those streaks and flecks of white amid the red muscle liquify when you cook your ribeye, self-marinating it to provide savory richness and buttery texture.




The traditional ribeye steak is a cross-section of the entire ribeye roll which has three major muscles. These are the longissimus dorsi, or large center eye, the complexus, a smaller side muscle which is not always present depending on where the steak is cut, and the spinalis dorsi, also called the cap of ribyeye or deckle. The muscles of the ribeye are held together with tender sinew with large swaths of rich fat between them.

These steaks are cut from the rib primal which covers ribs six through twelve and is located between the chuck and loin primals. This section has a high amount of natural marbling which is a key to the amount of flavor and juiciness of a cut.