Ribeye price per kg compared

Ribeye is one of the most popular steaks in the Netherlands. The cut comes from the rib section and is recognised by the marbled fat eye in the middle, which gives the steak its name. That fat melts as the steak cooks, giving a rich and tender flavour.

Ribeye prices vary widely. The cheaper cuts are usually standard beef, while premium variants like Black Angus, dry-aged or Wagyu run a lot higher. The cut shape matters too: bone-in ribeye weighs more and is typically cheaper per kilo than a trimmed ribeye steak.

When choosing ribeye, look at the marbling (the pattern of white fat streaks running through the meat), the thickness of the cut (3 cm works best on the barbecue) and the origin. Good ribeye is bright red with creamy white fat, not brown or dull. Webshops usually note the breed and aging method on premium cuts.