We source our US beef products from the Morgan Ranch in Nebraska, USA. The Morgan Ranch adhere to the highest standards of breeding and feeding, as is attested by regular certifications.
The rib eye comes from the frontal section of the loin piece; it is known as entrecôte, Scotch fillet or club. As one of the most frequently used muscle groups, it is perfect for sautéing. Contrary to popular belief, it derives its name not from the fatty “eye”, which is not always pronounced, but from the three or four muscles that form the cut: the rib eye centre, enclosed by the rib eye cap (which is particularly rich in connective tissue) is the largest of them, and if you look closely, it resembles an eye. This piece also constitutes the end of the roast, i.e. the round part of the rump, and is frequently referred to as “round roast”. The conical fillet of the rib eye is the shortest muscle of the entrecôte. It is only part of the piece if the cut is made between the eighth and tenth rib. Strictly speaking, the rib eye cap is part of the entrecôte; it is considered to be especially rich in connective tissue, rather than a particularly lean piece of meat, however. Thanks to its fine marbling, rib eye steaks are juicy and incomparably flavoursome. Especially male connoisseurs love it.
The strip loin comes from the short loin and is also known as contrefilet or sirloin steak. No matter its name, the cut is easily recognised by its pronounced fatty edge. This fatty edge should NOT be removed before the meat is fried, as it is crucial for maintaining its juiciness. Following the fillet, the strip loin is the most sought-after part of the cow – and the favourite choice of female connoisseurs.