Ribs and steaks come from cows.
From the small end of the tenderloin (called the short loin) which is found on the back rib cage of the animal.
It is meat ariond the rib cage of the animal
Not all cuts of beef are allowed, however, there are kosher steak cuts which come from the front half of the cow such as a rib steak.
Around 15% of retail beef cuts can be made into ribeye cuts. The average beef carcass will yield 569 lbs. of retail beef. This is 85.35 lbs. of rib eye cuts. Now if the average rib eye steak weighs around 13 oz., this makes around 105 rib eye cuts!
It comes from the back of the ribs of a cow thats what makes it so tender and juicy and also EXPENSIVE!
the rib...............
The T-bone steak is located in the short loin of the cow, which is located behind the rib section towards the rear of the cow. The T-bone steak gets its name from the T-shaped bone that divides two different types of meat: the top loin (or strip steak) and the tenderloin.
This comes from the meat that is on the back and connected to the ribs.
A rib eye steak with the rib bone attached.
The main difference between inside and outside skirt steak is their location on the cow. Inside skirt steak comes from the diaphragm muscle inside the rib cage, while outside skirt steak comes from the plate section of the cow. Inside skirt steak is typically more tender and has a more uniform thickness, while outside skirt steak is known for its intense beefy flavor but can be tougher.
No those are both two different steaks
There is no added sugar in a steak.