Ripeye Stock Image
by kukulkan
Description
Entrecote or intermediate rib piece - is cut from the front part of the roast beef,between the 9th and 13th ribs. Without bones,it weighs around 200 g. Steaks from this part of the back are also known as ribeye steak if they are boneless
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Keywords
- ORGANIC MEAT
- ENGLISH
- MEAT
- BUTCHER
- MEAT COUNTER
- COOKING
- KITCHEN
- MEDIUM
- BUTCHER
- RESTAURANT
- BEEF
- RAW
- STEAK
- SUPERMARKET
- WELL DONE
- Ripeye
- Argentina
- medium
- pampa
- hip
- entrecote
- hip steak