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.