Everything about Rib Eye Steak totally explained
The
rib eye or
ribeye, also known as the
Scotch fillet (
Australia,
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.
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.
Gallery
Image:Ribeye-MCB-MaggieO.jpg|USDA Choice beef rib eye steak
Image:hogs breath prime rib.JPG
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