Rib eye steak

Rib eye steak
BeefCutRib.svg
American beef cuts
Alternative names
  • Delmonico steak
  • scotch fillet
  • beauty steak
  • market steak
  • Spencer steak
  • Entrecôte (French)
TypeBeefsteak

The rib eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section.

DescriptionEdit

 
Choice beef rib eye steak

Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles. The longissimus dorsi is also referred to as the "eye of the ribeye". The spinalis is also referred to as the "ribeye cap" and the complexus is a small muscle at the front of the ribeye which may be trimmed off by the butcher.[1]

It is both flavoursome and tender, coming from the lightly worked upper rib cage area which spans from the sixth to twelfth ribs of the cattle.[2] Its marbling of fat makes it very good for fast and hot cooking.

TerminologyEdit

See alsoEdit

ReferencesEdit

  1. ^ "The Butcher's Guide: What is a Ribeye?". Omaha Steaks.
  2. ^ "The Butcher's Guide: What is a Ribeye?". Omaha Steaks.

SourcesEdit

External linksEdit