Cut taken from the RibRibeye Steak

Ribeye Steak

  • Boneless steak cut across the grain grom the Beef Ribeye Roast.
  • Cut less than 2 inches thick (usually about 1 inch thick).
  • The major muscle is the oval-shaped ribeye muscle and it is visible in both faces.  Other small muscles also visible.
  • Has some fat and connective tissue between muscles, but has little or no outside fat.

*Cookery Method = Dry

END Beef Cattle Retail Meat Cuts - Taken from the Rib 

NEXT - Beef Cattle Retail Meat Cuts - Taken from the Plate


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