Sunday, November 21, 2010
Friday, November 19, 2010
Wednesday, November 17, 2010
The rib eye or ribeye, also known as the Scotch fillet (in Australia and New Zealand), is a beefsteak from the rib section.
The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the Longissimus dorsi muscle but also contain the Complexus and Spinalis muscles. But enough of this science of anatomy, at The Bisbee Grille, we take a 10 oz. house hand-cut Angus rib-eye, seasoned with our signature spices, blackened in an iron skillet and topped with cilantro butter.
When you order from the Bisbee Grille steak menu, you will pleasantly surprised to see that all cuts are Certified Angus. Certified Angus Beef ® brand Natural commits to a "never, never, never" philosophy. From the very beginning, cattle are never given any hormones, never given any antibiotics and only given nature intended feeds.