MAYABE BEER CAN
The Beef Rib is a cut from the top of the beef, it is the meat that surrounds the bone on both sides of the rib. It is one of the most popular cuts and it adds a lot of flavor to soups and broths, it can also be grilled or baked.
Part of the beef that is between the sirloin and the entrecote, highly coveted and of high commercial value. It is extremely soft and you do not get a large quantity of each animal: on average it weighs from 2 to 3 kg. Steaks and various cuts such as scallops, milanese and brochettes can be obtained from it.
It is not an "official cut" of the beef, but it would be the external part of the rump, which borders the loin. It is a first class meat, tender and juicy, which due to its size is grilled with patience, in order to preserve the red center. It stands out for its flavor and for being a little more expensive than the rump, for being a specialty of proven tenderness.