This piece of Veal Ribs or Ribeye Steak comes from the ribs of veal, cut longitudinally, so the cut includes pieces of bone from the ribs. In Argentina, it is a highly prized cut, also called "Asado", in Spain we know it more as "Churrasco" and it has become a staple in our barbecues. It is a lean textured cut with infiltrated fat. *Approximate weight of the product 600 gr. *In the preparation of fresh products, there may be a slight variation in the final price depending on the weight.