The prime cut of the ribeye, the Ojo de Bife (ribeye) stands out for its marbling that melts in the heat, resulting in exceptional juiciness and tenderness. Raised on the Argentine plains and cut with precision, it's the heart of a good barbecue. Ideal for searing over high heat and finishing at medium temperature, it becomes the star when paired with a structured Malbec or a full-bodied Cabernet Sauvignon. It's more than just meat: it's tradition and excellence.
