Angus beef develops with better marbling (the amount of intramuscular fat) than most cattle. Most people agree that marbling improves flavor, tenderness, and keeps meat moist while cooking, especially at high temperatures. Beef is graded based on marbling, with the highest degree of marbling reserved for the Prime grade. (Prime represents less than three percent of all beef produced.)
Ribeye steak that is fine-grained and juicy. Rich, beefy flavor and generous marbling throughout. One of the most tender beef cuts.