Rib eye steak: Difference between revisions
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[[Image:CP Rib eye steak.jpg|300px|thumb|right|Morrison's Rib eye steak - £7.57 for 395g, May 2017]] | |||
[[Image:Cubed rib eye steak.jpg|300px|thumb|right|Cubed rib-eye steak]] | |||
[[Image:British_Beef_Cuts.svg|300px|thumb|right|British-tradition [[beef cuts]]]] | [[Image:British_Beef_Cuts.svg|300px|thumb|right|British-tradition [[beef cuts]]]] | ||
A rib steak is a [[beef steak]] sliced from the rib primal of a [[beef]] animal, with rib bone attached. In the United States, the term rib eye steak is used for a rib steak with the bone removed; however in some areas, and outside the U.S., the terms are often used interchangeably. The term "cowboy ribeye" or "cowboy cut" is often used in American restaurants for a bone-in rib eye. The rib eye or "ribeye" was originally, as the name implies, the centre best portion of the rib steak, without the bone. | The rib eye or ribeye (also known as 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. | ||
A rib steak is a [[Cuts of beef|beef steak]] sliced from the rib primal of a [[beef]] animal, with rib bone attached. In the United States, the term rib eye steak is used for a rib steak with the bone removed; however in some areas, and outside the U.S., the terms are often used interchangeably. The term "cowboy ribeye" or "cowboy cut" is often used in American restaurants for a bone-in rib eye. The rib eye or "ribeye" was originally, as the name implies, the centre best portion of the rib steak, without the bone. | |||
In Australia, "ribeye" is used when this cut is served with the bone in. With the bone removed, it is called "Scotch fillet". | In Australia, "ribeye" is used when this cut is served with the bone in. With the bone removed, it is called "Scotch fillet". | ||
It is both flavourful and tender, coming from the lightly worked upper rib cage area. Its marbling of fat makes it very good for slow [[oven]] [[roasting]] and [[grilling]]. | It is both flavourful and tender, coming from the lightly worked upper rib cage area. Its marbling of fat makes it very good for slow [[oven]] [[roasting]] and [[grilling]]. | ||
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Latest revision as of 08:56, 14 May 2017
The rib eye or ribeye (also known as 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.
A rib steak is a beef steak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak is used for a rib steak with the bone removed; however in some areas, and outside the U.S., the terms are often used interchangeably. The term "cowboy ribeye" or "cowboy cut" is often used in American restaurants for a bone-in rib eye. The rib eye or "ribeye" was originally, as the name implies, the centre best portion of the rib steak, without the bone.
In Australia, "ribeye" is used when this cut is served with the bone in. With the bone removed, it is called "Scotch fillet".
It is both flavourful and tender, coming from the lightly worked upper rib cage area. Its marbling of fat makes it very good for slow oven roasting and grilling.
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