Ribeye
Ribeye is called Ancho / bife ancho in Brazil; Ojo de bife in Argentina; and Rib eye in Mexico and Colombia.
Boneless steak from the rib eye muscle, heavily marbled. Ribs 6–12. Marbled, tender, expensive: ribeyes and prime rib.
Some names on this page are still being checked against published sources.
Ribeye around the world
| Where | What butchers call it |
|---|---|
| United States | Ribeye |
| Mexico | Rib eyeThe English name is standard at Mexican butchers |
| Central America | Rib eye |
| Colombia | Rib eyeSome shops fold it into lomo ancho |
| Venezuela | Rib eye |
| Brazil | Ancho / bife anchoAlso sold as entrecôte |
| Argentina | Ojo de bife |
| Uruguay | Bife ancho |
| Chile | Lomo vetado |
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