Cowboy "Muras" is Rib eye on the bone. The cowboy steak consists of one large muscle and several smaller ones. Having examined it, you can notice thin fatty layers resembling a pattern on marble - hence the classification of beef according to “marbling”. The bone during frying gives the steak a pleasant nutty flavor, and the melted fat will soak the steak, making it especially juicy and tasty.
Shelf life: 8 months
Storage conditions: t -18°C -20°C
Tibon "Muras" is a large piece of meat with a T-shaped bone. A piece is cut in such a way that two types of meat are combined in one steak. This is the most delicate tenderloin and the thin edge of the sirloin. The tenderloin literally melts in your mouth.
New York "Muras" is a more "brutal" steak, consisting of a single muscle.
Rib-eye "Muras" is the meatiest cut from the front of the carcass.