Ojo De Bife – Rib Eye

Ojo De Bife - Rib Eye

Grab yourself a chunk of bife ancho. Have it? Good. Now slice off the spinalis dorsi, longissimus costarum, and multifidus dorsi. Please be careful with the spinalis dorsi, that’s special. Ask any beef aficionado and they’ll tell you that it is one of “the” most tender muscles off of our beloved beef providers. Now, if you did everything right, you should have on your cutting board a nice slab of ojo de bife, the Longissimus dorsi muscle. Well that’s the official ojo de bife cut according to SENASA [PDF Page 2]. For some, ojo de bife is hardly any different than bife ancho.

Ojo De Bife

Ojo De Bife Cut Diagram

If you’ve read anything on this site then you probably know I’m a bit loose with the term favorite. Much to your displeasure, I’m going to drop the word again. Ojo de bife is one of my favorite cuts. In fact, I like it more than bife ancho. But wait, how can I like ojo de bife more when it’s missing all that dorsi-whatever that is actually prized by beef lovers? Bife ancho has its place deep in my heart, but ojo de bife is so much more versatile without all of that surrounding fat and membranes. Although rib eye does not shine much past medium rare, at well done it is much more palatable than say tenderloin. And, while I’m comparing tenderloin, rib eye has so much more flavor. For those reasons, I will more often than not, choose rib eye for any recipes calling for tenderloin.

Cooking ojo de bife is not much different than lomo or bife ancho as steaks or whole, so check out those posts for tips.

If you think this may benefit others, please share with your favorite social site:
  • Digg
  • del.icio.us
  • Facebook
  • Google Bookmarks
  • Live
  • Reddit
  • StumbleUpon
  • Yahoo! Bookmarks
  • Yahoo! Buzz

2 Comment(s)

  1. Ojo de bife is my favorite steak at La Cabrera. Damn good stuff. I’ve had their ojo de bife napolitana FAR too many times. And I will continue to do so :-)

    Alan Patrick | Oct 8, 2007 | Reply

  2. And judging from pictures, I think their portions are as big as what I posted above!

    >ojo de bife napolitana

    I gotta make that.

    Asado Arg | Oct 9, 2007 | Reply

1 Trackback(s)

  1. Nov 25, 2012: from Spinalis dorsi | Selezniov

Post a Comment

    www.flickr.com