rib eye

Beef Cuts
Beef cut:	Rib
Steak type:	Rib Eye Steak
(also known as: Delmonico steak, scotch fillet, beauty steak, market steak, Spencer steak, Fillet 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 beef rib. When cut into steaks, the ribeye is one of the most popular, juicy, but quite expensive steaks on the market. Meat from the rib section is more tender and fattier (the meat is said to be "marbled") than most other cuts of beef. This extra fat makes ribeye steaks and roasts especially tender and flavorsome, and well suited to dry heat cookery.

The ribeye can be cut boneless or bone-in; a "bone-in ribeye" (sometimes called a "cowboy 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 dorsi muscle but also contain the Complexus and Spinalis muscles.

Gallery

USDA Choice beef rib eye steak

See also

• Delmonico
• Entrecôte
• Prime rib

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