Beef steak without bone from the eye of the round

Boneless beef needle eye steak is a cut of beef obtained from the neck and the area near the shoulder of the animal. This cut is known for its juicy texture and balanced flavor, ideal for quick preparations such as griddled, grilled, or stews.

Its name comes from the "needle eye" musculature, a specific section characterized by having moderate marbling, which provides juiciness and tenderness when cooked properly. It is a highly valued cut in gastronomy for its versatility and intense flavor.

In terms of nutritional properties, this steak is a good source of high-quality protein, iron, zinc, and B-complex vitamins, especially B12, essential nutrients for muscle development and the proper functioning of the body.

In different regions of Latin America, this cut may have different names. Among its most common synonyms are: needle steak, shoulder steak, rib eye steak, or simply neck steak, although these terms may vary depending on the country and local tradition.

This steak is ideal for recipes that require quick cooking and a robust flavor, such as stir-fries, fajitas, stews, or simply grilled, adding texture and flavor to dishes.