|Ribeye is known for its exceptional marbling, which makes it melt in your mouth. It's the most expensive part of the Loin, as its texture is considered more delicate than Sirloin. However, the difference may not be noticeable to the average gourmet. Interestingly, Ribeye and Sirloin are cut from the same part of the beef, with Ribeye being from the front and Sirloin from the back. In Taiwan, Ribeye is referred to as Sirloin.
BMS grade is determined by the color and amount of marbling in the Ribeye and Sirloin, with BMS12 being the highest grade achievable when the beef meets specific standards.
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