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The rib eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless
Ribeye
USDA ''Institutional Meat Purchase Specifications''
National Cattlemen's Beef Association
Better Cut Beef
{{DEFAULTSORT:Rib Eye Steak Cuts of beef
rib steak
A rib steak (known as côte de boeuf or tomahawk steak in the UK) is a beefsteak 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; ...
from the rib section.
Description
Ribeye steak
A steak is a thick cut of meat generally sliced across the muscle fibers, sometimes including a bone. It is normally grilled or fried. Steak can be diced, cooked in sauce, such as in steak and kidney pie, or minced and formed into patti ...
s are mostly composed of the longissimus dorsi
The longissimus ( la, the longest one) is the muscle lateral to the semispinalis muscles. It is the longest subdivision of the erector spinae muscles that extends forward into the transverse processes of the posterior cervical vertebrae.
Structur ...
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 country comprising the mainland of the Australian continent, the island of Tasmania, and numerous smaller islands. With an area of , Australia is the largest country by ...
and New Zealand
New Zealand ( mi, Aotearoa ) is an island country in the southwestern Pacific Ocean. It consists of two main landmasses—the North Island () and the South Island ()—and over 700 smaller islands. It is the sixth-largest island coun ...
, "ribeye" refers to a bone-in rib steak
A rib steak (known as côte de boeuf or tomahawk steak in the UK) is a beefsteak 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; ...
, while the boneless ribeye is known as "Scotch fillet" or "whiskey fillet".
* In French cuisine
French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the re ...
, the '' entrecôte'' corresponds to the rib eye steak, while rib steak
A rib steak (known as côte de boeuf or tomahawk steak in the UK) is a beefsteak 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; ...
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
Chilean cuisine stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, the United Kingdom and ...
, the boneless rib steak is known as ''lomo vetado''.
* In Spanish cuisine
Spanish cuisine consists of the cooking traditions and practices from Spain. Olive oil (of which Spain is the world's largest producer) is heavily used in Spanish cuisine. It forms the base of many vegetable sauces (known in Spanish as ''sofrit ...
, 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
A rib steak (known as côte de boeuf or tomahawk steak in the UK) is a beefsteak 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; ...
* Cheesesteak
A cheesesteak (also known as a Philadelphia cheesesteak, Philly cheesesteak, cheesesteak sandwich, cheese steak, or steak and cheese) is a sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll. A popular ...
* Delmonico
* Entrecôte
* List of steak dishes
This is a list of steak dishes. Steak is generally a cut of beef sliced perpendicular to the muscle fibers, or of fish cut perpendicular to the spine. Meat steaks are usually grilled, pan-fried, or broiled, while fish steaks may also be bake ...
* Prime rib
A standing rib roast, also known as prime rib, is a cut of beef from the primal rib, one of the primal cuts of beef. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs.
...
Notes
Sources
*External links
USDA ''Institutional Meat Purchase Specifications''
National Cattlemen's Beef Association
Better Cut Beef
{{DEFAULTSORT:Rib Eye Steak Cuts of beef