日本A5和牛肉眼是牛背部的第六至十二根肋骨近背側位置。油花豐富，口感軟腍，是比較矜貴的部分。和牛油花分佈非常豐富,入口即溶, 只需每面煎20秒，再按個人喜好決定烹調時間。
The ribeye is a beef steak from the rib section from ribs sixth to the twelfth. The centre cut is the most common. It contains some of the fat cap along with a nice amount of marbling.