This article relies largely or entirely on a single source. Relevant discussion may be found on the talk page. Please help improve this article by introducing citations to additional sources. Find sources: "Rib eye steak" – news · newspapers · books · scholar · JSTOR(June 2010)
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.[1]
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.[2] Its marbling of fat makes it very good for fast and hot cooking.
Terminologyedit
In Australia 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, 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.
^"The Butcher's Guide: What is a Ribeye?". Omaha Steaks.
^"The Butcher's Guide: What is a Ribeye?". Omaha Steaks.
^"What Is Spencer Steak? And How to Cook It: Chances are, you're actually already familiar with this cut". Food Network. January 21, 2022. Retrieved January 20, 2023.
Sourcesedit
Green, Aliza (2005). Field Guide to Meat. Philadelphia, PA: Quirk Books. ISBN1-931686-79-3.
External linksedit
National Cattlemen's Beef Association
Better Cut Beef
December 15, 2023
steak, this, article, multiple, issues, please, help, improve, discuss, these, issues, talk, page, learn, when, remove, these, template, messages, this, article, includes, list, references, related, reading, external, links, sources, remain, unclear, because, . This article has multiple issues Please help improve it or discuss these issues on the talk page Learn how and when to remove these template messages This article includes a list of references related reading or external links but its sources remain unclear because it lacks inline citations Please help to improve this article by introducing more precise citations May 2019 Learn how and when to remove this template message This article relies largely or entirely on a single source Relevant discussion may be found on the talk page Please help improve this article by introducing citations to additional sources Find sources Rib eye steak news newspapers books scholar JSTOR June 2010 Learn how and when to remove this template message The rib eye or ribeye known as Scotch fillet in Australia and New Zealand is a boneless rib steak from the rib section Rib eye steakAmerican beef cutsAlternative namesDelmonico steak scotch fillet beauty steak market steak Spencer steak Entrecote French TypeBeefsteak Media Rib eye steak Contents 1 Description 2 Terminology 3 See also 4 Notes 5 Sources 6 External linksDescription edit nbsp Choice beef rib eye steakRibeye 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 1 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 2 Its marbling of fat makes it very good for fast and hot cooking Terminology editIn Australia 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 entrecote corresponds to the rib eye steak while rib steak is called cote de bœuf literally beef rib In Argentine cuisine 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 Quebec 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 On the West Coast of the United States a boneless rib eye steak is sometimes called a Spencer steak 3 See also edit nbsp Food portalBeef ribs Cheesesteak Delmonico Entrecote List of steak dishes Prime ribNotes edit The Butcher s Guide What is a Ribeye Omaha Steaks The Butcher s Guide What is a Ribeye Omaha Steaks What Is Spencer Steak And How to Cook It Chances are you re actually already familiar with this cut Food Network January 21 2022 Retrieved January 20 2023 Sources editGreen Aliza 2005 Field Guide to Meat Philadelphia PA Quirk Books ISBN 1 931686 79 3 External links editUSDA Institutional Meat Purchase Specifications Picture and Diagram of beef cuts National Cattlemen s Beef Association Better Cut Beef Retrieved from https en wikipedia org w index php title Rib eye steak amp oldid 1182864068, wikipedia, wiki, book, books, library,
