New York "Muras" is a more "brutal" steak, consisting of a single muscle (which, by the way, is an extension of Ribeye). "New York" begins after the 13th rib. The meat is devoid of veins and has large but soft fibers that do not fall apart during cooking. The amount of intermuscular fat is less here.
"New York" is considered the most fragrant, it is distinguished by the presence of a pronounced beef taste.
Shelf life: 8 months
Storage conditions: t -18°C -20°C
Cowboy "Muras" is Rib eye on the bone. The cowboy steak consists of one large muscle and several smaller ones.
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.
Rib-eye "Muras" is the meatiest cut from the front of the carcass.