U.S. 1855 Black Angus Rib Eye
To mention the famous beef, you might instantly think of different ways of raising Angus beef, dry-aged and Wagyu beef, but in fact from the United States1855 Beef, evenly distributed fat content,bright cherry red lean and finely textured. Only USDA Upper Two-Thirds Choice beef qualifies for the 1855 program.
This premium beef, famous for exquisite marbling, remarkably tender, exceptionally juicy and full of rich-bodied flavor. Evenly distributed fat content, not too fatty.Rib eye marbling fat distribution average, have a large blobs of fat in the middle, like eye, so it's called “rib eye”. When cooking rib eye, blobs of fat inside the meat has thawed out , blended with surrounding beef, so it’s taste tender and, moreover, have sweet fat flavor.
Ocean three’s premium 1855 beef, hope more people know that juicy, flavorful and finely marbling America beef.