BISTEC DE RIBEYE OM THE HURON LAKE.

With basic knowledge of English, it is easy to guess that the name of the rib eye steak comes from two words - rib (rib) and eye (eye). With the first word, everything is more or less clear - the meat of this steak is obtained from the dorsal part of the bull’s rib cage. The second, however, is questionable. Here are some of the most common explanations for the use of the word eye: - It seems to some that the cut of meat looks like an eye - apparently because in the center of the steak, at the intersection of three muscles, a rounded fat layer flaunts. Others cite professional terminology in the Western meat industry - any piece of meat that has been separated from the bone is referred to as an “eye“. Both versions deserve respect, and each reader can choose the one they like. But this is not the only trick contained in the name of the steak. If you travel the world, you can easily count about a dozen names: In the US, Ribeye is primarily a boneless steak; if the meat is served o