This piece of Veal Ribeye or Rib Roast comes from the rib of the 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.