Back to: MEAT COUNTER
The rib eye or "ribeye" was originally the centre best portion of the rib steak, without the bone.
It is both flavoursome and tender, coming from the lightly worked upper rib cage area. Its marbling of fat makes it very good for fast and hot cooking.
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 US, the terms are often used interchangeably.
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".