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muscle which runs along the outer edge of the steak. RE the eye, I believe the eye refers to the largest part of the ribeye, the round muscle which makes up the majority of the steak. But this may seem counter-intuitive, because if one trims off the other parts of the steak leaving only the eye, it's no longer a ribeye, because a ribeye steak must include the
Spinalis muscle.
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My grandfather was “Spencer.” He was a butcher in the 1900s and when taking an order for an event where they needed a “cheap” cut, he offered this boneless version which at the time was not known. When asked what they should put on the menu to describe it, he offered, “Spencer Steak.” A fun story for
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Ribeyes are somewhat expensive, i'm a meat clerk for Kroger. We sell Angus
Ribeyes for $ 11.99 / lb, Nolan Ryan Ribeyes for $ 10.99 / lb, USDA select ribeyes for $ 10.99 / lb, and Laura's lean ribeye for $ 12.99 / lb. The most expensive portion of the cow is the tenderloin. If you get select its $
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Nonetheless, I agree a better description is needed for ribeye. The
Spinalis muscle needs to be emphasized in my opinion, because it is the distinctive quality of a ribeye steak, and is also easily recognizable. If one is not sure if a given steak is a ribeye, all one has to do is look for this
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Be assured - the photograph is of a ribeye steak. A ribeye steak may be somewhat round (cut from the large end) or it may be somewhat elongated (cut from the smaller end of the rib roast). But the sure-fire way to tell it's a ribeye is to look for the
Spinalis muscle (aka ribeye cap) which runs
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along and around the outer edge of the steak. It's distinctive and separated by a fairly thick layer of fat. In fact, this muscle is frequently regarded as the most important part of the steak - a ribeye would not be a ribeye without it. Strips steaks do not have anything like this.
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The page seems to describe the ribeye steak and rib steak by simply referencing the bone. This is completely inadequate. Removing the bone from a rib steak does not make it a ribeye. Leaving the bone in on a ribeye steak and then calling it a rib steak is also misleading.
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The page lists three muscles which are distinctive of a ribeye steak. Short ribs don't have these three muscles. Prime rib, or standing rib do, because they're the same thing. The difference is they're roasts, not steaks.
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project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects,
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The one given here also applies to short ribs, prime ribs, standing rib roast, and anything else near the unfortunate cow's ribs. Also, give a picture and please define "eye".
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I think that in the U.S. the term «Bone-In Ribeye» is used for the ribeye steak with it's bone attached. At least at the local
Steakhouse I was dining yesterday. --
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The external link to the USDA PDF file is wrong, but I have neither the knowledge nor motivation to actually find the correct link. So, you know, heads up.
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No Rib Eyes are round as the previous user stated. The picture in the article does indeed look like NY Strip. The correct picture should be used. Badger42
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It is not "one of the most expensive cuts" It is in the mid to high end range as the meat clerk from Kroger indicated. Badger42
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related articles on
Knowledge (XXG). If you would like to participate, please visit the project page, where you can join
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14.99 / lb, Nolan Ryan is $ 14.99 / lb, and the angus is $ 16.99 /lb as well, so its not the most expensive.
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I have a picture of some ribeye steaks that i just sliced from the roast yesterday. How can I add them?
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Need to add a section to talk about the bone-in ribeye steak, which is referred to as a
Tomahawk Chop.
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http://spinacare.files.wordpress.com/2007/03/bigstockphoto_ribeye_steak_1241204.jpg
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It says one of the most expensive, not the most expensive. It is still correct.
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This article is a stub. It is one paragraph, and as such, should be merged into
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That picture looks like a NY strip...This is what I've seen ribeyes look like
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published on the restaurant menu his claim that he had originated the term
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to describe this cut of beef. The restaurant has since closed, although
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I think this should be reworded since it seems to be false.
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