Rib eye steak facts for kids
American beef cuts
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| Type | Beefsteak |
A rib eye or ribeye is a popular type of beefsteak that comes from the rib section of a cow. This part of the cow is found between ribs six and twelve. Ribeye steaks are mostly made of a large muscle called the longissimus dorsi, but they also have smaller muscles like the complexus and spinalis. People love rib eye steaks because they are known for being very tasty and tender.
What Makes a Rib Eye Special?
The rib eye steak gets its name because it comes from the rib area of the cow. This part of the animal doesn't do a lot of heavy work, which is why the meat from here is usually very tender.
One of the best things about a rib eye steak is its "marbling." This means it has small streaks of fat running through the meat. When you cook the steak, this fat melts and adds a lot of flavor, making the meat juicy and delicious. Because of this marbling, rib eye steaks are great for cooking quickly at high temperatures, like on a grill or in a hot pan.
Different Names for Rib Eye Steaks
Sometimes, you might hear different names for a rib eye steak, depending on where you are or if the bone is still attached.
- A rib steak is a slice of beef from the rib area that still has the rib bone connected to it.
- In the United States, when the bone is removed from a rib steak, it's often called a rib eye steak or Spencer steak. However, some people might use "rib eye" even if the bone is still in.
- Originally, the "rib eye" was just the best central part of the rib steak, without the bone.
- In countries like Australia and New Zealand, if the rib eye steak still has the bone in, they call it a "ribeye." If the bone is taken out, they call it a "Scotch fillet."
No matter what it's called, a rib eye steak is a favorite choice for many people who enjoy a flavorful and tender piece of beef.
