Australian Ribeye 600/G
Why are they called Australian Ribeye?
The rib eye or ribeye is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the longissimus Dorsi muscle but also contain the complexus and spinal muscles.
Rib Eye. This super flavorful and super juicy cut of prime rib is tender when it’s cooked to no more than medium doneness. Ribeye is best when it’s cooked medium-rare; that’s about 6-8 minutes for a 1-inch-thick steak.