Where Does the Ribeye Steak Come From?

The ribeye steak is a tender cut that comes from the rib area. This cut can have more fat than other cuts. It is best used in dry heat cooking, such as on a grill, because the meat cooks faster. Cuts of meat like this have no connective tissue, which make them naturally. A ribeye is also known as a delmonico, market, or spencer steak.

A prime grade rib eye steak is known as prime rib. It is a boneless cut of meat with fat marbled throughout which gives the meat flavor and makes it tender. To get the best meat for the right occasion, understanding the nine different cuts from a steer can make selection easier.

Forward to Back (Neck to Rump)

• Chuck comes from the shoulder area. While flavorful, this muscle is used by the animal most often and is therefore a tougher cut than others. Cuts from this area include chuck eye roast, chuck short ribs, stewing beef and ground beef.
• Rib meat is very tender because the muscle is used less plus it contains more fat. Cuts from this area include rib roast, rib steak, rib eye.
• Short Loin contains the tenderest meat from a steer. Steaks from this area include top loin, t-bone, porterhouse, tenderloin (filet mignon).
• Sirloin is less tender. Steaks from here include pin bone, fist bone, wedge bone and boneless sirloin.
• Round meats are from the rump and hind leg area, which are also tougher due to usage. Cuts from this section include round, top, bottom and eye. This is also made into ground beef.

Lower Section Front to Back

The lower section of the steer includes the shank, brisket, short plate, and flank. These muscles are used more and result in a tougher cut of meat.

Where does the ribeye steak come from? This cut comes from one of the tender parts of the steer, which is the rib section. In general, the more tender the meat, the more expensive it will be. Tougher cuts of meat are less expensive and can be flavorful, they just need extra attention when cooking compared to the tender cuts.