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This article relies largely or entirely upon a single source. Please help improve this article by introducing citations to additional sources. Discussion about the problems with the sole source used may be found on the talk page. (June 2010) |
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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 |
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| Steak type: | Rib Eye Steak |
| (also known as: Delmonico steak, scotch fillet, beauty steak, market steak, Spencer steak, Filet de la Thistle, Entrecôte (french)) |
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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.
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