Ribeye at $2 a pound
July 25, 2006Some say it’s the tropical breeds and some say it’s their grass diet, but Panama’s beef while tasty is known to be a bit more tough than say US or Argentine beef. This isn’t normally a problem as Panamanian’s cook it until it is soft.
There are however 2 cuts of beef that are nice and tender and surprisingly cheap here in Panama:
- Filete (Tenderloin)
- Costillon (Ribeye)
Filete you can find almost everywhere and will probably set you back around $3 a pound. But my current favorite is Costillon. The pack on the picture above cost $2.17 a pound in the supermarket Rey. In Machetazo it is likely to be around $1.75 a pound and better quality.
The main problem with Costillon is that it’s not cut quite as nice as a regular rib eye. You can find steaks marked with the name Rib Eye that are nicer cut, but they will set you back at least double.
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