Rib eye steak: Difference between revisions
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==Description== |
==Description== |
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[[File:Ribeye-MCB-MaggieO.jpg|thumb|left|Choice beef rib eye steak]] |
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Ribeye [[steak]]s 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.<ref>{{Cite web|title=The Butcher's Guide: What is a Ribeye?|url=https://www.omahasteaks.com/blog/what-is-a-ribeye/|url-status=live|website=Omaha Steaks}}</ref> |
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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.<ref>{{Cite web|title=The Butcher's Guide: What is a |
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.<ref>{{Cite web|title=The Butcher's Guide: What is a Ribeye?|url=https://www.omahasteaks.com/blog/what-is-a-ribeye/|url-status=live|website=Omaha Steaks}}</ref> Its [[Marbled meat|marbling]] of fat makes it very good for fast and hot cooking. |
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== Terminology == |
== Terminology == |
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Revision as of 14:07, 26 August 2022
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The rib eye or rib-eye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section.
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.[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
- In Australia and New Zealand, "rib-eye" refers to a bone-in rib steak, while the boneless rib-eye 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 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" (Lit.: "Fake Fillet").
- In Austria the same cut is known as "Rostbraten", it is usually cut thinner at 0,5-1cm
See also
Notes
- ^ "The Butcher's Guide: What is a Ribeye?". Omaha Steaks.
{{cite web}}: CS1 maint: url-status (link) - ^ "The Butcher's Guide: What is a Ribeye?". Omaha Steaks.
{{cite web}}: CS1 maint: url-status (link)
Sources
- Green, Aliza (2005). Field Guide to Meat. Philadelphia, PA: Quirk Books. ISBN 1-931686-79-3.
- recipe
