USDA Choice beef rib eye steak

Beef Cuts

Beef Cut:	Rib
Steak Type:	Rib Eye Steak
(also known as: Delmonico steak, scotch fillet, beauty steak, market steak, Spencer steak, Entrecôte (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.

See also

• Delmonico

References

• Green, Aliza (2005). Field Guide to Meat. Philadelphia, PA: Quirk Books. ISBN 1931686793. 

http://www.beeffoodservice.com/Cuts/Info.aspx?Code=7

External links

• A Cook's Wares - Cuts of Beef Used for Grilling
• USDA Institutional Meat Purchase Specifications
• pictures and diagrams of beef cuts
• Development of value-added beef products

Donate to Wikimedia