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Thread: Ribeye

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    Ribeye

    Trying to settle an argument here... Where is the ribeye steak cut from? I always thought it was the smaller sdie of the T-bone. Yet my mother insists that it is the other, larger, side- i've always believed to be the new york strip.

    I looked online quite a few places and couldnt even find a good answer. Some of the answers we found said we were totally wrong all together (which i suppose is possible lol)

    One site said all ribeye steaks are just rib meat without the bone. I suppose thats what we've decided on thus far...


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    Re: Ribeye

    I don't think that a ribeye is a part of a T-bone at all.

    The New York strip definitely is a part of it, but the ribeye comes from further up the spine than the T-bone.


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    Re: Ribeye

    T-bone is NY Strip (large side) and Filet (small side)

    Porter is T-Bone with specific size of Filet and thickness.




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    Re: Ribeye

    Quote Originally Posted by Mr Janny View Post
    I don't think that a ribeye is a part of a T-bone at all.

    The New York strip definitely is a part of it, but the ribeye comes from further up the spine than the T-bone.
    do you know what the (typically) smaller, tender side of the T-bone is called?


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    Re: Ribeye





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    Re: Ribeye

    Cut from the rib. Usually somewhere from 6th to 12th rib. A T-bone is cut from right behind where a ribeye would be cut from, what they call the short loin. A T-bone has the fillet and strip steak within it.


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    Re: Ribeye

    Quote Originally Posted by dualthreat View Post
    Trying to settle an argument here... Where is the ribeye steak cut from? I always thought it was the smaller sdie of the T-bone. Yet my mother insists that it is the other, larger, side- i've always believed to be the new york strip.

    I looked online quite a few places and couldnt even find a good answer. Some of the answers we found said we were totally wrong all together (which i suppose is possible lol)

    One site said all ribeye steaks are just rib meat without the bone. I suppose thats what we've decided on thus far...
    T-Bone doesn't have the ribeye on it. Big side is NY Strip, small side is Filet (or Filet Mignon). T-bone comes from the loin primal (lower back), Ribeye is, however, a steak cut from the rib primal (well, the ribs). Ribeye is pretty much a prime rib steak. Prime rib, in true form is just a "prime" graded rib roast. You can get prime rib bone in or not...generally a ribeye is boneless, but I've seen "cowboy ribeyes" with bone in.

    When in doubt, refer to Alton Brown's beef map:



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    Re: Ribeye

    Quote Originally Posted by 00clone View Post
    T-Bone doesn't have the ribeye on it. Big side is NY Strip, small side is Filet (or Filet Mignon). T-bone comes from the loin primal (lower back), Ribeye is, however, a steak cut from the rib primal (well, the ribs). Ribeye is pretty much a prime rib steak. Prime rib, in true form is just a "prime" graded rib roast. You can get prime rib bone in or not...generally a ribeye is boneless, but I've seen "cowboy ribeyes" with bone in.

    When in doubt, refer to Alton Brown's beef map:
    That guy is good with visual aids.


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    Re: Ribeye

    Wow, started replying 'cause no one had, finished, and I was the 7th reply. Looks like CF community would do good on Letterman's old "know your cuts of meat".



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    Re: Ribeye

    Ribeyes come from Heaven for us all to enjoy. The tastiness of that cut is far superior to any other.



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    Re: Ribeye

    Quote Originally Posted by JP4CY View Post
    Ribeyes come from Heaven for us all to enjoy. The tastiness of that cut is far superior to any other.
    I second that emotion.



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    Re: Ribeye

    Quote Originally Posted by yaman3 View Post
    Cut from the rib. Usually somewhere from 6th to 12th rib. A T-bone is cut from right behind where a ribeye would be cut from, what they call the short loin. A T-bone has the fillet and strip steak within it.
    Looks like someone else took Meats 252.

    I believe the filet is the psaos major and the strip is part of the longissumus muscle.

    The ribeye is also cut from the longissumus muscle.

    And agreed, ribeyes are from heaven. My favorite cut of beef and it's not even close.



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    Re: Ribeye

    Quote Originally Posted by JP4CY View Post
    Ribeyes come from Heaven for us all to enjoy. The tastiness of that cut is far superior to any other.
    Here, here. Doesn't get better than a cowboy ribeye on a charcoal grill.



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    Re: Ribeye

    I can get a good look at a ribeye by putting my head up a cow's ***, but I'd rather take the butcher's word for it.


    Quote Originally Posted by 2020cy View Post
    I agree with Tube1.
    Sweeeeeeet...

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    Re: Ribeye

    Quote Originally Posted by AllBig12Drinker View Post
    Looks like someone else took Meats 252.

    I believe the filet is the psaos major and the strip is part of the longissumus muscle.

    The ribeye is also cut from the longissumus muscle.

    And agreed, ribeyes are from heaven. My favorite cut of beef and it's not even close.
    I'm a T bone guy, but I'll eat a Ribeye at chain steak houses or bar and grill type places unless they are known for something else. In my experience, Ribeyes are a lot easier to predict what you will get.


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