Beef Meat Identification
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Ribeye Steak, Boneless
Meat Cut: Rib
Cooking Method: Dry
Description:
The Beef Rib Eye Steak come from the large end of the beef rib and is made by removing back and rib bones.
The Beef Rib Eye Steak come from the large end of the beef rib and is made by removing back and rib bones.
Rib Eye Steak, Lip-On
Meat Cut: Rib
Common Names: Cowboy Steak, Saratoga Steak, Rib Steakm Lip-On Ribeye, Beauty Steak, Delmonico Steak, Spencer Steak, His and Hers Steak, Pepper Steak, Kosher Pepper Steak
Cooking Method: Dry
Description:
On the right is a Beef Rib Steak, Small End. The cut on the left is a Beef Rib Steak, Large End. Both steaks contain a rib and portion of the backbone. Steaks from the small end of the beef rib contains only the large rib eye muscle while steaks from the large end also contains one or more smaller muscles.
On the right is a Beef Rib Steak, Small End. The cut on the left is a Beef Rib Steak, Large End. Both steaks contain a rib and portion of the backbone. Steaks from the small end of the beef rib contains only the large rib eye muscle while steaks from the large end also contains one or more smaller muscles.
Rib Roast
Meat Cut: Rib
Common Names: Regular Roll Roast, Roll Roast, Oven Ready Rib Roast, Standing Rib Roast, Crown Roast
Cooking Method: Dry
Description:
The Beef Rib Roast, Small End, contains several ribs, a portion of the backbone and one large muscle, the rib eye.
The Beef Rib Roast, Small End, contains several ribs, a portion of the backbone and one large muscle, the rib eye.