Where does ribeye steak come off of?
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”) than other parts of the cow. 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 steakhouses. The extra moisture and fat alongside the bone is said to enhance the flavor, which is rich and somewhat sweet. Among those praising the rib eye are Alton Brown, who identified it as his favorite steak on the first episode of his Food Network program Good Eats. In his book How to Grill, Steven Raichlen identifies the rib eye as his favorite steak. Retrieved from “http://en.wikipedia.org/wiki/Rib_eye_st…
It is the middle portion of the prime rib steak with the cap and bone removed, trimmed to use the center of the cut as is. I was a chef in Canada for 20 yrs and cut many steaks, and did a stint at one of Toronto Canada’s Premier Steakhouses, and had learned a few things along the way, I prefer a prime rib steak, I like the fat and the bone, it adds tenderness and flavour, and with the addtional meat and cost to get to making a ribeye or also known as a delmonico.
