Page 33 - Rib Eye News Today : Breaking News, Live Updates & Top Stories | Vimarsana

This is what we're known -- it's thinly sliced rib-eye, marbled rib-eye. >> anthony: oh, it's beautiful. roast gui. thin-sliced rib-eye. and bulgogi. thinly-sliced, fat-marbled beef, barbecued table-side. >> roy choi: for us koreans, it's kind of funny that barbecue has become the gateway to our food, though. >> anthony: hey, it could be >> roy choi: it could be worse, yeah. >> anthony: at least it's delicious. >> roy choi: it's delicious and we're like, "okay, this is the, this is the portal." we're cool with that. >> anthony: then there's kimchi bulgogi bokkeumbap. basically kimchi fried ric...

♪ [ bell rings ] >> cashier: hello, las nenas. good afternoon. >> nacho: hello, how's it going? how are you? >> cashier: good now. >> nacho: could i place an order for two skirt steaks, one ribeye -- >> cashier: how would you like that prepared? juicy? >> nacho: juicy. and some fries, and an order of blood sausages. >> nacho: and beer or? >> anthony: cerveza. >> nacho: yeah, beer. >> cashier: great. payment is at the next window. >> nacho: okay, thank you. >> cashier: thank you. ♪ >> diego: opa. >> nacho: thank you. >> anthony: do we have knives

Many kinds are slowly cooked over glowing wood coals. >> anthony: why is this an uruguayan thing? why here? i mean, i know you're a cattle country. >> nacho: i think the first settlers, when they came in they realized it was nothing else but raising cattle and they let it grow wild. and they overpopulated and you know, gauchos they would roam the land and they would kill it on the spot and actually cook it -- >> anthony: right there. >> nacho: right there on the spot. and actually a lot of times leave the skin on. >> anthony: really? ♪ >> anthony: morcilla or blood sausage. >> anthony: oh, n...

Rachel: run us through difficult cuts of meat. they're going to the grossry store, meat shop, costco, sam's club's where they're going, with is the best cut of meat? >> my personal favorite is the tomahawk. huge cut of rib. it's a rib-eye, has beautiful marbling. you get a lot of flavor from the bone marrow. it's a wow factor in the presentation going through the dining room. when you see that bone, it is excellent. pete: we've been convincing rachel on the rib-eye. rachel: i used to be a fillet person. i tried rib-eye. i am sold. >> the reason you like the rib-eye. the rib-eye has the most ma...

This is what we're known -- it's thinly sliced rib-eye, marbled rib-eye. >> anthony: oh, it's beautiful. roast gui. thin-sliced rib-eye. and bulgogi. thinly-sliced, fat-marbled beef, barbecued table-side. >> roy choi: for us koreans, it's kind of funny that barbecue has become the gateway to our food, though. >> anthony: hey, it could be worse, i mean -- >> roy choi: it could be worse, yeah. >> anthony: at least it's delicious. >> roy choi: it's delicious and we're like, "okay, this is the, this is the portal." we're cool with that. >> anthony: then there's kimchi bulgogi bokkeumbap. basically...