Rib eye steak
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(Redirected from Rib eye)
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This article relies largely or entirely upon a single source. Please help improve this article by introducing citations to additional sources. Discussion about the problems with the sole source used may be found on the talk page. (June 2010) |
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It has been suggested that Rib steak be merged into this article or section. (Discuss) Proposed since January 2010. |
| Beef Cuts | |
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| Beef cut: | Rib |
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| Steak type: | Rib Eye Steak |
| (also known as: Delmonico steak, scotch fillet, beauty steak, market steak, Spencer steak, Fillet de la Thistle, Entrecôte (french)) |
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The rib eye or ribeye, also known as the Scotch fillet (in Australia and New Zealand), is a beef steak from the rib section.
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.
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[edit] Gallery
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USDA Choice beef rib eye steak
[edit] See also
[edit] References
- Green, Aliza (2005). Field Guide to Meat. Philadelphia, PA: Quirk Books. ISBN 1931686793.
- http://www.beeffoodservice.com/Cuts/Info.aspx?Code=7
[edit] External links
- USDA Institutional Meat Purchase Specifications
- pictures and diagrams of beef cuts
- National Cattlemen's Beef Association
- Beef for Foodservice Operators
- Beef for Retailers
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