Roidevaheliha

Roidevaheliha is a term used in Estonian culinary contexts to denote meat from the rib area of cattle, commonly marketed in English as ribeye. The cut includes the longissimus dorsi muscle along with adjacent fat and other muscles, producing notable marbling.

The rib section combines muscle and marbling between the ribs, and roidevaheliha is prized for its tenderness and rich flavor due to intramuscular fat.

Because of its marbling, it is suited to dry-heat cooking methods such as grilling, pan-searing, broiling, or roasting as a whole rib roast. It is commonly cut into steaks and is typically served medium-rare to medium to maximize juiciness.

The cut offers a beefy taste with a juicy, tender texture and a buttery note from the fat.

Nutritionally, roidevaheliha is relatively fatty for beef, providing protein alongside a higher fat content. It should be refrigerated promptly and used within a few days, or frozen for longer storage.