Rib eye rim meat

In the butcher in Croom, he slaughters his female cow at around 26 months old. Being a smaller size female, the rib eye is not that big, and I normally buy the rim of meat around it, which is equally marbly. 

I like to ask the butcher to remove this part as a piece, then cut the rib eye part into steaks, instead of cutting them together into steaks. In which case the rim part always fall apart from rib eye part during cooking.

I cut this rib eye rim meat into slices, season with salt, black pepper and rice wine, and cook on plancha. Nice rich beef flavour.