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The rib eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section.
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.
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. Its marbling of fat makes it very good for fast and hot cooking.
USDA ''Institutional Meat Purchase Specifications''
National Cattlemen's Beef Association
Better Cut Beef
{{DEFAULTSORT:Rib Eye Steak Cuts of beef
Description
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.
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. Its marbling of fat makes it very good for fast and hot cooking.
Terminology
* InAustralia
Australia, officially the Commonwealth of Australia, is a Sovereign state, sovereign country comprising the mainland of the Australia (continent), Australian continent, the island of Tasmania, and numerous List of islands of Australia, sma ...
and New Zealand, "ribeye" refers to a bone-in rib steak, while the boneless ribeye is known as "Scotch fillet" or "whiskey fillet".
* In French cuisine, the '' entrecôte'' corresponds to the rib eye steak, while rib steak is called ''côte de bœuf'' (literally: "beef rib").
* In Argentine cuisine
Argentine cuisine is described as a cultural blending of Mediterranean influences brought by the Spanish during the colonial period and, later, by Italian and Spanish immigrants to Argentina during 19th and 20th centuries, with influences fro ...
, the rib eye is known as ''ojo de bife'', while the rib steak is known as ''ancho de bife''.
* In Chilean cuisine, the boneless rib steak is known as ''lomo vetado''.
* In Spanish cuisine, the rib eye is known by its French name, ''entrecot''.
* In French Canada, mainly the province of Québec, it is called "Faux filet" (literally: "fake fillet").
* In Austria the same cut is known as "Rostbraten", it is usually cut thinner at 0,5-1 cm.
See also
* Beef ribs * Cheesesteak * Delmonico * Entrecôte * List of steak dishes * Prime ribNotes
Sources
*External links
USDA ''Institutional Meat Purchase Specifications''
National Cattlemen's Beef Association
Better Cut Beef
{{DEFAULTSORT:Rib Eye Steak Cuts of beef