Ribeye Filet - Center Cut | USDA Prime Beef Kokusan-Gyu reflects Japan’s dedication to

Kokusan-Gyu reflects Japan’s dedication to excellence

While Picanha is best cooked in open flames (charcoal or wood)

a monounsaturated fat also found in olive oil

It has a good mix of fat and meat

or heavy smoke

Ribeye Filet - Center Cut | USDA Prime Beef Kokusan-Gyu reflects Japan’s dedication toFor those who appreciate precision, tenderness, and unmistakable beef flavor, the USA Prime Ribeye Filet (Eye of Ribeye) delivers a steakhouse ready experience with a cleaner, more refined bite. Cut from the center of the ribeye, it offers beautiful marbling, consistent texture, and deep ribeye richnesswithout the heavier fat of the cap. Why its special The Ribeye Filet is the core of the ribeyeoften considered the pure ribeye experience. Because it