Beef - Ribeye
rib eye or ribeye, also known as the Scotch filet (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, juiciest, and expensive steaks on the
market. Meat from the rib section is tender and fattier (the meat is said
to be "marbled") than other cuts of beef. This extra fat makes
ribeye steaks and roasts especially tender and flavorful.
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. It is recommended to this cut to be
served at medium-rare, to medium, as this will melt fat in the meat and
give more flavor. Cooking the meat over medium can result in dryness, and
may make the meat tough.
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.
Page 1 of 1