I do enjoy occasionally a good piece of steak, have been tasting between striploin, rib eye and Denver steak.
Rib eye comes with a bit of fat in the middle, and there are 2 types of muscles around the eye. It is much easier to separate into the 3 different parts as the centre muscle take less time than the other two. However, the muscle on the top is more juicy and tasty, the one on the side is tougher.
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