Interactive beef map

Choose by cut. Click to taste the detail.

TEO beef cut map Select a beef cut to view texture, fat ratio and pairing recommendations. Ox Cheek Ox Tongue Chuck Flap CRISPY FAT British Wagyu Marbling King Boneless Ribs Flat Iron Rib Eye Hanger Steak Brisket Flank (14 Days Dry Aged) Picanha FORE SHIN HIND SHIN

Rib eye

Marbled, juicy and deeply beefy. A classic first order when you want a tender slice with a rounded finish.

Fat ratio Medium-high, about 30-35%
Mouthfeel Tender, juicy, lightly springy
Cocktail recommend Plum Spritz
Broth recommend Mooli clear beef broth
See beef menu