Rib eye steak: Difference between revisions

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The rib eye or ribeye, also known as the Delmonico steak or Scotch fillet (Australia) 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 is sometimes served bone-in, particularly at high-end steakhouses. The marketing hype used to justify this claims that extra moisture and fat alongside the bone is said to 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 muscle but also contain the Complexus and Spinalis muscles.

References

Green, Aliza (2005). Field Guide to Meat. Philadelphia, PA: Quirk Books. ISBN 1931686793. {{cite book}}: Cite has empty unknown parameter: |coauthors= (help)

http://www.beeffoodservice.com/Cuts/Info.aspx?Code=7

External links

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-The '''rib eye''' or '''ribeye''', also known as the '''Delmonico steak''' or '''Scotch fillet''' ([[Australia]]) is a [[beef]] [[steak]] from the small end of the [[rib roast]]. When cut into steaks, the rib eye 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 meat|marbled]]") than other cuts of beef. This extra fat makes rib eye steaks and roasts especially tender and flavorful. The rib eye is sometimes served bone-in, particularly at high-end [[steakhouse]]s. The marketing hype used to justify this claims that extra moisture and fat alongside the bone is said to enhance the flavor, although the inclusion of bone may also be used to inflate the weight of the steak.
+The '''rib eye''' or '''ribeye''', also known as the '''Delmonico steak''' or '''Scotch fillet''' ([[Australia]]) 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 meat|marbled]]") than other cuts of beef. This extra fat makes ribeye steaks and roasts especially tender and flavorful. The ribeye is sometimes served bone-in, particularly at high-end [[steakhouse]]s. The marketing hype used to justify this claims that extra moisture and fat alongside the bone is said to 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. Rib eye steaks are mostly composed of the Longissimus muscle but also contain the Complexus and Spinalis muscles.
+The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the Longissimus muscle but also contain the Complexus and Spinalis muscles.