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...
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.
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.
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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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".
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.
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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Originally Posted by Mr Janny 
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