rib eye

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It has been suggested that Rib steak be merged into this article or section. (Discuss) Proposed since January 2010.

Beef Cuts
Beef cut:	Rib
Steak type:	Rib Eye Steak
(also known as: Delmonico steak, scotch fillet, beauty steak, market steak, Spencer steak, Filet de la Thistle, Entrecôte (french))

The rib eye or ribeye, also known as the Scotch fillet (in Australia and New Zealand), 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.

Gallery

• 

  USDA Choice beef rib eye steak

See also

• rib steak
• Delmonico
• Entrecôte
• Prime rib

References

• Green, Aliza (2005). Field Guide to Meat. Philadelphia, PA: Quirk Books. ISBN 1-931686-79-3. 
• http://www.beeffoodservice.com/Cuts/Info.aspx?Code=7

External links

• USDA Institutional Meat Purchase Specifications
• pictures and diagrams of beef cuts
• National Cattlemen's Beef Association
• Beef for Foodservice Operators
• Beef for Retailers

v t e Cuts of beef Upper Chuck Rib Short loin Sirloin Tenderloin Top sirloin Round Lower Brisket Plate Flank Shank