what part of cow does ribeye come from
rib section
title: Rib eye steak text: Rib eye steak The rib eye or ribeye is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles. A rib steak is a beef steak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak or Spencer steak is used for a rib steak with the bone removed; however in some areas, and outside the U.S., the terms are often used title: Rib eye steak text: interchangeably. The rib eye or "ribeye" was originally, as the name implies, the center best portion of the rib steak, without the bone. In Australia and New Zealand, "ribeye" is used when this cut is served with the bone in. With the bone removed, it is called "Scotch fillet". It is both flavorful and tender, coming from the lightly worked upper rib cage area. Its marbling of fat makes it very good for fast and hot cooking. Rib eye steak The rib eye or ribeye is a beef steak from the rib section. The rib section of beef spans from title: Rib steak text: Rib steak A rib steak is a beef steak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak is used for a rib steak with the bone removed; however in some areas, and outside the U.S., the terms are often used interchangeably. The rib eye or "ribeye" was originally, as the name implies, the center portion of the rib steak, without the bone. It is considered a more flavorful cut than other steaks, such as the fillet, due to the muscle being exercised by the animal during title: Beef aging text: Beef aging Beef aging (American English) or ageing is a process of preparing beef for consumption, mainly by breaking down the connective tissue. Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks. After the animal is slaughtered and cleaned, it is hung as a full or half carcass. Primal (large distinct sections) or sub primal cuts, such as strip loins, rib eyes, and sirloin, are placed in a refrigerator unit, also known as a "hot box". This process involves considerable expense, as the beef must be stored near freezing temperatures. Subprimal title: Rib chop text: evenly. Like on a pig, rib chops from a lamb that has a layer of fat, two actually. If the whole primal cut is left intact, it becomes a rack of lamb. Again, they have little connective tissue, so they are usually roasted as a rack, or grilled one by one. Rib chop A rib chop comes from the rib section of an animal, usually the term is used for pork and lamb. Rib chops are considered the ribeye of pork and lamb. Rib chops from a pig are cut from the loin, or the back of the pig. A