Dictionary:
rib eye |
n.
A cut of meat taken from the outside of the rib.
| Wikipedia: rib eye steak |
| Beef Cut: | Rib |
|---|---|
| Steak Type: | Rib Eye Steak |
| (also known as: Delmonico steak, scotch fillet, beauty steak, market steak, Spencer steak, EntrecĂ´te (french)) | |
The rib eye or ribeye, also known as the Scotch fillet (Australia) is a beef steak from the beef rib. When cut into steaks, the ribeye is one of the most popular, juiciest, and expensive steaks on the market. Meat from the rib section is tender and fattier (the meat is said to be "marbled") than other cuts of beef. This extra fat makes ribeye steaks and roasts especially tender and flavorful.
The ribeye is can be cut boneless or bone-in; a "bone-in ribeye" is synonymous with a rib steak. The cuts are otherwise identical; a justification sometimes used for leaving the bone in is that extra moisture and fat alongside the bone will enhance the flavor, although the inclusion of bone may also be used to inflate the weight of the steak.
The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the Longissimus muscle but also contain the Complexus and Spinalis muscles.
http://www.beeffoodservice.com/Cuts/Info.aspx?Code=7
This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)
Join the WikiAnswers Q&A community. Post a question or answer questions about "rib eye" at WikiAnswers.
Copyrights:
![]() | Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2007. Published by Houghton Mifflin Company. All rights reserved. Read more | |
![]() | Wikipedia. This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Rib eye steak". Read more |
Mentioned in