Rib eye steak

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Rib eye steak
BeefCutRib.svg
American beef cuts
Alternative names
  • Delmonico steak
  • scotch fillet
  • beauty steak
  • market steak
  • Spencer steak
  • Entrecôte (French)
Type Beef steak
  • Cookbook: Rib eye steak
  •   Media: Rib eye steak

The rib eye or ribeye is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles.

Variants

Choice beef rib eye steak

A rib steak is a beef steak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak or Spencer steak is used for a rib steak with the bone removed; however in some areas, and outside the U.S., the terms are often used interchangeably. The rib eye or "ribeye" was originally, as the name implies, the center best portion of the rib steak, without the bone.

In Australia and New Zealand, "ribeye" is used when this cut is served with the bone in. With the bone removed, it is called "Scotch fillet".

It is both flavorful and tender, coming from the lightly worked upper rib cage area. Its marbling of fat makes it very good for fast and hot cooking.

See also

References

  • Green, Aliza (2005). Field Guide to Meat. Philadelphia, PA: Quirk Books. ISBN 1-931686-79-3.
  • http://www.beeffoodservice.com/recipecut.aspx?id=329

External links

  • USDA Institutional Meat Purchase Specifications
  • "Picture and Diagram of beef cuts"
  • National Cattlemen's Beef Association
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