Classic steak from Ribai beef is one of the most popular, it can be found in any meat restaurant. Ribai is cut from the subscapular part of the carcass - strictly from 5 to 12 rib: this part of the carcass is called a thick edge. it is distinguished by a large number of fatty veins, which gives the steak a high degree of marbling. Because Ribay - steak is very juicy and fragrant, and quickly melting when frying fat makes it also quite simple to prepare. The name Ribai comes from two English words rib and eye - the rib and the eye.