Beef rib eye

Beef chuck eye is a cut of beef from the lower loin and the area near the first ribs of the animal. It is characterized by having a good amount of marbled fat, which gives it juiciness and an intense flavor, making it ideal for stews, braises, and slow roasts.

Its origin is linked to the meat industry in countries such as Argentina, Mexico, and Venezuela, where it is highly valued for preparing traditional dishes. Due to its texture, beef chuck eye is excellent for slow cooking, allowing the meat to tenderize and the connective tissues to break down, resulting in a tender texture and deep flavor.

In terms of its properties, beef chuck eye is a rich source of protein, iron, and B vitamins, especially B12, which are essential nutrients for the proper functioning of the body and energy production.

In different regions of Latin America, beef chuck eye may also be known as: aguja, espaldilla, paleta, or espaldón, although these terms may vary slightly depending on the country and the exact cut.