As the saying goes, smoke ’em if you’ve got ’em. We decided to do just that.

At Chandlers, we start with USDA prime beef for all our steaks.

It’s known for its: The ribeye is best cooked medium to medium rare to really highlight all these traits.

You can, of course, enjoy our smoked ribeye in-house but did you also know it’s part of our Butcher Block program. Our Butcher Blocks are where you can get some of our favorite proteins hand cut, trimmed and ready-to-cook at home.

You can even add any bottle of wine from our award-winning list and take 25% off the menu price. Click here to see the menus.

Our smoke ribeye, like all our steaks, is cooked to your liking and served with a broiled tomato provençale, charred broccolini, and a red pepper coulis. They also come with your choice of three sauces – béarnaise, cognac peppercorn, or fresh chimichurri.

At some point, anyone who cooks beef is curious about where the major cuts come from on the cow. This handy guide will show you the location of major beef cuts, like chuck, rib, loin, and brisket.

Beef is divided into large sections called primal cuts, which you can see in our beef cuts chart. These primal beef cuts, or “primals,” are then broken down further into subprimals, or “food-service cuts.” These are then sliced and chopped into individual steaks, roasts, and other retail cuts.

A side of beef is literally one side of the beef carcass that is split through the backbone. Each side is then halved between the 12th and 13th ribs.

The most tender cuts of beef, like the rib and tenderloin, are the ones farthest from the horn and hoof. The toughest areas of the animal are the shoulder and leg muscles because they are worked the most.

Beef chuck comes from the forequarter. Consisting of parts of the neck, shoulder blade, and upper arm, beef chuck produces tough but very flavorful cuts of meat.

This primal cut has a good deal of connective tissue. That makes chuck a good choice for braised dishes like beef stew or pot roast, both of which tenderize tough cuts.

The classic 7-bone roast comes from the beef chuck, as do the increasingly popular flat iron steak and Denver steak.

This means that it also contains a few inches of the longissimus dorsi muscle, which is the same tender muscle that rib-eye steaks are made from.

It’s also the source of the delectable ribeye steak as well as the classic French entrecôte.

It’s nearly impossible to describe a beef primal cut without discussing adjacent cuts. In this case, the beef rib primal is situated directly above the beef plate.

Nevertheless, the lower parts of those ribs—whether we attribute them to the rib primal or the plate primal—are where beef short ribs come from.

It is also where the skirt steak is located, which is used in carne asada.

It’s attached to the inside abdominal wall by a system of thick connective tissue, which needs to be carefully trimmed away. This steak is extremely flavorful.

Just don’t overcook it. Since it has coarse muscle fibers, be sure to slice it against the grain or it will be chewy.

Beef plate contains a lot of cartilage, especially around the ribs, which is why beef short ribs are ideal for braising. This process of cooking with moist heat at a low temperature will dissolve cartilage and turn it into gelatin.

The beef plate is also fairly fatty, so it can be used in making ground beef.

It’s also a moderately fatty cut of beef, but this can work to your advantage because it tenderizes into succulent, meaty perfection.

The characteristically thick, coarse-grained meat needs a lot of time and low-temperature cooking to break down and tenderize.

Another very popular technique for preparing brisket is to slow cook it in a barbecue or smoker.

Each side of beef has two shanks, one in the forequarter and one in the hindquarter. It is extremely tough and full of connective tissue.

Beef shank is used in making the luxurious Italian dish osso buco.

These include T-bone and porterhouse steaks, as well as the strip loin or strip steak.

It will yield anywhere from 11 to 14 steaks, depending on thickness.

The first-cut steaks are club steaks or bone-in strip steaks. The center-cut steaks are T-bones, of which there may be six or seven.

The tenderloin extends from the short loin back into the sirloin. It’s interesting to note that if the tenderloin is removed, there can be no T-bone or porterhouse steaks.

Dry-heat cooking is best for the tender cuts from the short loin.

The full sirloin is itself subdivided into top sirloin and bottom sirloin. Top sirloin is generally fabricated into steaks that are good for grilling.

Still, a first-cut sirloin steak—sometimes called a pin-bone steak because it includes a section of the hip bone—is very similar to a porterhouse.

Although it’s not obvious in a two-dimensional diagram, the back end of the tenderloin, called the butt tender, is also situated within the sirloin, and it’s either removed altogether when fabricating a whole tenderloin, or the back end is sold as a roast. Beware of butchers who use the name filet mignon to describe a butt tender, because that comes from the other end of the tenderloin.

The most tender cut of beef is the beef tenderloin and it is found within the loin. This is where we get filet mignon, which is made from the very tip of the pointy end of the tenderloin.

The tenderloin extends from the short loin into the sirloin. The pointy end is actually situated within the short loin, and the section in the sirloin is sometimes called the butt tenderloin.

Beef tenderloin should only be cooked using dry-heat methods, such as grilling and broiling. The meat is already super tender, so long cooking times are unnecessary.

Beef flank can be cooked on the grill. Since it has tough muscle fibers, it can get even tougher if it’s overcooked, so be careful.

The best technique for flank steak is to grill it quickly at a high temperature. Marinating the meat first can help prevent it from drying out, but avoiding overcooking really is the best prevention.

Beef flank is also good for braising and it’s often used for making ground beef.

Muscles from the round are fairly lean, but they’re also tough because the leg and rump get a lot of exercise.

The bottom round is where we get rump roast and eye of round.

There’s a good reason for this.

Collagen is the type of protein that turns into gelatin when it’s braised slowly. This means that braised rump roast isn’t as succulent as braised chuck roast.

More often than not, the best use of round roasts is to roast them slowly so they turn out medium rare. They can then be sliced thinly and used for sandwiches or even served as roasts.

Last Updated on November 21, 2023. In this guide, we’ll break down the differences between sirloin vs.

You’ll learn: While there’s a lot to consider when choosing top sirloin vs.

We hope this guide helps you build your steak knowledge and gives you the confidence to cook up both cuts at home.

This affordable cut comes from the hip area of the cow, close to the round primal. It’s naturally lean, as this area gets a lot of exercise.

When cooked properly, though, top sirloin is a joy to eat. The best part about top sirloin.

A favorite for many people, ribeye steak is one of the most premium cuts you can get. It’s an endlessly tender and juicy steak, cut from the center of the rib section of the cow.

It has a high fat content and rich marbling—the fatty connective tissue within the muscle—which makes it the ideal cut for grilling on an open flame. The rib primal area, specifically, the longissimus dorsi, gets very little use.

That fattiness burns up when cooked, turning into juicy moisture for the steak. The beauty of a ribeye steak is that it just takes some salt and pepper to make it spectacular.

Both top sirloin and ribeye steaks are just that—steak. When cooked properly, they’ll both deliver juicy, tender, and beefy results.

Top sirloin is cut from the round primal, near the hip of the cow. It’s a well-exercised region, leading to a leaner cut of beef.

This is a little-used muscle. There’s also a big difference in price, typically.

Ribeye steaks, on the other hand, are a bit more luxe thanks to that incredible marbling. These are more of a special occasion steak.

Still, top sirloin steak might be better suited to everyday meals, while ribeye is best for special occasion dinners. Below, we’ve compiled some of our favorite ways to use top sirloin vs.

With these ideas, you’re bound to make something delicious. Top sirloin steak is incredibly versatile—you can grill it whole for a juicy steak dinner or incorporate it into a simple dish.

Don’t be afraid to switch things up and make top sirloin steak your go-to protein when putting together weekday staples. Need more inspiration.

Often saved for celebratory moments, ribeye steaks hold up well as the focal point of your plate or when added to your favorite recipes. You can:

To cook up the perfect ribeye, check out these mouth-watering recipes: Now that you know the differences between top sirloin and ribeye steak, you can find ways to easily incorporate these cuts into your meals throughout the week.

So many cuts, so little time. Here at Steak University, we know how confusing it can be to learn the differences between the many cuts of steak out there.

This brings us to prime rib vs ribeye: two amazingly delicious cuts that are must-haves on any steak menu. Table of Contents.

” or “Prime rib vs ribeye – which one is best. ”.

Prime rib and rib eye are similar, but no, they aren’t the same, nor is one technically better than the other. Both rib eye and prime rib are excellent steak cut options for different purposes.

Unlike some of the other steak cuts we prepare, these cuts of steaks come from the same primal cut of beef. A ribeye is the section of the rib roast that is cut before being cooked, but let’s dig a little deeper to find out more about each cut and each difference that separates them.

The roast comes from the same part of the animal that the ribeye does: the primal rib section. If you are at a restaurant and ask for the prime rib you will get a slice of meat from the cooked roast most likely.

Be sure to double-check the grading of your beef before you purchase it to make sure you’re actually buying USDA Prime beef if that’s what you’re after. The prime rib is well-marbled throughout its meat, meaning that it has a decent amount of fat content that renders down as it cooks to keep the beef tender.

You may see ribeye referred to in several ways, like ribeye or rib eye and rib steak. Don’t get too hung up on the names.

As stated earlier, this cut comes from the rib area of the animal, hence the “rib” portion of its name. The cut is from the rib roast, aka prime rib.

The cuts are then sold as ribeye steaks. Prime rib cuts are larger than ribeye cuts since they include the ribeye and the bone.

Basically, this comes down to the type of cut, since ribeye and prime rib can be cut a few different ways. It also, of course, depends on whether you’re getting meat from a grocery store or from a butcher or specialty store.

Ribeyes can be bone-in or boneless, with boneless cuts generally being more expensive per pound than bone-in because they take more time and precision to cut the meat from the bone. Prime rib refers to the entire rib roast, which means one can cut desired portions from it.

Because the prime rib and eye portions are similar pieces of meat coming from the same part of the cow, you’re not going to find significant differences in their flavor. They’re both filled with rich, beefy flavors thanks to their fat and muscle content.

Bone-in ribeye, though, also benefits from the natural flavoring that comes from being cooked with the bone, so its flavor doesn’t stray far from the prime rib.You’ll notice the most significant flavoring differences in how you choose to cook a beef ribeye or prime rib. While most people enjoy the eye with a little bit of salt and pepper and a reverse sear with some olive oil, the prime rib gets a bit more experimental.

Again, both the rib eye and prime rib come from the same part of the cow, so the muscle and fat content in each is similar. Because those two factors contribute the most to a steak’s texture, you won’t find much of a difference between the textures of these two cuts until you cook them.The way you cook a rib roast versus the rib eye will make them different.

Similarly, broiling or slow-roasting a roast will definitely produce a different texture than cooking the meat on the grill or in a pan.Your choice of drink can also make a difference, believe it or not. Drinking water with your steak, for example, won’t have the same result as drinking a glass of red wine.

This effect can work equally as well with both the rib eye and prime rib. Is ribeye the same as prime rib for cooking’s sake.

Rib eye is generally cooked like a steak. That means you can grill it or pan-fry it to your heart’s content, and it’ll be just as delicious and full of beefy flavour no matter what you do.

The marbling cooks down through the process to keep the cut tender and juicy. A roast is different, though.

Steak University offers easy instructions for roasting or grilling a prime rib roast. As we mentioned in the previous section, you have a lot of options for cooking both ribeye and prime rib, but the prime rib as a roast has virtually innumerable options.

Then, boost the heat for the last few minutes to sear the outside. It’ll cook thoroughly without getting dry while turning the outside crispy.

You can also cook prime rib sous vide, on the grill, in a crockpot or instant pot, or broil it with some au jus. We hope we’ve answered your questions about the difference between ribeye and prime rib.

In reality, they come from the same part of the cow.

the prime roast gives you a larger cut that contains the ribeye area as well. Both are incredible cuts you’ll want in your steak arsenal.

Want to learn more about each cut of beef. Here are some other articles that might help you:

One of the most common questions we hear from those thinking about ordering large quantities of beef from us is “What cuts of beef will I get if I order a quarter, half or whole cow. ”.

Your question shows that you know that a steer is made up of more than just steaks — a lot more.

Plus, we will discuss exactly what cuts you get if you order a quarter, half or whole beef from our farm.

These eight areas are called the primal cuts, or the main cuts.

Here are the eight primal cuts of beef: These primal cuts are then broken down into subprimals, and then they’re cut into individual steaks, roasts and other retail cuts.

A portion cut is individually wrapped, ready to cook cuts of beef like steak, roast, ribs, and brisket.

The best, most expensive and tender cuts of beef are always from the center of the steer, which is the loin or rib section. The four most popular cuts from this area are the tenderloin (a.k.a.

If you’re wondering, “why the center of the steer. ” Take a moment and look at the diagram above.

So, the muscles there are firmer and that beef is the toughest. The loin and ribs are at the center of the animal and they don’t do much work, so they’re tender cuts.

Another way to say this that you may hear from your butcher is that “beef gets more tender as the distance from horn and hoof increases.”. How cuts of beef are named can be very confusing to anyone.

One of the many reasons there is confusion is because grocery stores and butchers can cut beef in a variety of ways and name it however is best for their store or region. In fact, one study showed that many grocery stores carry more than 60 different beef products.

When you order from our farm, we make it as easy as possible and cuts of beef are labeled with the most common name for the cut. So with the example above, it’s a “Strip Steak.”.

Meat from the chuck primal cut is from the cow’s shoulder. Cows use their shoulder a lot, so it’s a tougher cut of beef.

Types of cuts you’ll see for chuck are ground chuck (hamburger), flat-iron steak, chuck short ribs, shoulder tender medallions, chuck pot roast, blade roast, boneless chuck short ribs, stew meat, country style ribs, and top blade steak, just to name a few. You should choose chuck beef when you want lots of flavor, but need to be cost conscious too.

Beef brisket is usually tough and contains a substantial amount of fat, but don’t let that fool you. Chefs know that if you tenderize it with a marinade or rub, and cook it low and slow, it’ll melt in your mouth.

The shank is located at the animal’s forearm in front of the brisket. It is one of the toughest cuts.

Make stews and soups with the shank. The cow’s ribs and backbone make up the ribs.

The others are in the chuck cut. Ribs have lots of flavor and marbling.

Choose ribs when you want a tender cut of beef with extra marbling. The other popular (and expensive) cut you can find from this section is the Prime Rib Roast is also known as the Prime Rib, Ribeye Roast, Holiday Roast, Rib Roast, or Standing Rib Roast.

It can be found with both boneless and bone-in options. The prime rib comes from the best part of the animal’s rib, between rib bones seven and 11.

Prime rib is an expensive cut of beef, but it’s not complicated to make. Here’s our favorite Prime Rib Roast with Garlic Herb Butter recipe.

It is fattier. Make fajitas, pastrami, skirt steak, Philadelphia steak and short ribs with this cut and you’ll be happy with the results.

It is located at the top of the steer directly behind the rib, and since it’s not a heavily used muscle, it’s very tender and flavorful. The loin has two parts: shortloin and sirloin.

The sirloin area is a little less tender than the shortloin, but it’s also more flavorful. Common cuts from the sirloin area are sirloin steak, center cut sirloin steak, top sirloin steak, bottom sirloin, ball tip steak, Tri-Tip Roast and Tri-Tip Steak.

The round is a lean and inexpensive cut. It’s found at the cow’s rump and hind legs, so it’s sometimes tough.

Other common cuts are round steak, eye of round, tip steak, tip roast, top round steak and bottom round roasts. The flank is located below the loin.

It used to be less expensive at the grocery store, but this has started to change because flank steaks are known for being lean. Since consumers want lean meat more than ever before, it’s increased flank steak’s popularity and price.

When you order a quarter or half beef from our family farm, we use a standard cut list. The reason for this is because you are sharing the animal with several other people.

If you order a whole beef, you can customize the cut list however you’d like. We help walk you through this process.

With a quarter beef, you would get about 110 pounds of beef. Of this, 50 pounds would be ground beef, and the remaining 60 pounds would be steaks, roasts, brisket, etc.

A comment we sometimes hear is that people are surprised that there aren’t more unique cuts on our standard beef cut list, such as Porterhouse Steak, Delmonico Steak, Club Steak, etc. The reason for this is because a steer is made up of more than just steak.

Let’s explain this even more by looking at one cut of beef. You’re probably familiar with a T-bone steak with its famous “T” shaped bone in the center.

For example, if you decide to cut the bone out, you would no longer have a T-bone. Instead, you would have two distinct cuts — a tenderloin (or filet) and a strip steak.

And if it’s an extremely large T-bone, it would be called a Porterhouse Steak, not a T-bone. According to the USDA, if the tenderloin section that is at least 1.25 inches across at the widest section, it’s a porterhouse steak.

If it’s less than that, it’s a bone-in strip steak.

You can have EITHER t-bone steaks OR filets and strips. You can’t have both since all of those cuts come from the same section of beef.

Did you know if you look at a beef chart, there isn’t a cut of beef labeled “stew meat” or “kabob meat”. These terms are used to describe meat that is cut into cubes and packaged together.

Meat for kabobs is trimming from primal cuts like sirloin. If you do a side-by-side comparison of the two, you’ll see that kabob meat is usually larger chunks of meat.

If you order a whole beef, you have a lot more cutting options since you’re not cow-pooling with anyone else. You’re also sure to get the one-per-animal parts (like the tongue and heart) if you want them.

Technically, a side of beef is literally one side of the beef carcass that is split through the backbone. Each side is then halved between the 12th and 13th ribs.

However, when you purchase beef from our farm, we do what’s called a mixed quarter or mixed half. That means that we equally divide all parts of the animal so that you get cuts of beef from the front and back of the cow.

Great question. Just like humans, there are certain par.

There are many different types of beef cuts available, each with its own set of unique properties. It is important to be aware of these different cuts and what they are best used for before cooking – some are suitable only for slow cooking, some are best for grilling, some are perfect for bbq and smoked.

Ribs are a tender and flavorful cut of meat that comes from the cow’s ribs and backbone. The cow has 13 rib bones, and only the last 6 are classified in this area (the rest are with the “Plate”).

Ribs are a tender and flavorful cut of meat and tend to be the expensive cuts – such as ribeye steak, and prime rib. There are several different types of beef rib cuts, including ribeye, rump roast, and sirloin steak.

Ribeye steaks, for example, are known for their rich flavor and tender texture. Rump roast is a less expensive option that is perfect for slow cooking or roasting.

The sirloin steak is located near the shoulder and has a bit more fat than other steaks. This makes it ideal for grilling, as the extra fat helps to keep the steak moist and juicy.

The ribeye steak is located in front of the loin and has a lot of bone in it. It is very well marbled.

Love grilling ribeyes and steaks. It’s perfect on any one of our walnut wood cutting boards made in USA.

Beef ribs are a popular cut of meat because they are easy to cook and take flavor well. They are very well marbled and tender – they are typically served at steakhouses in 12-16 oz cuts (or larger).

If you’re pan-searing these steaks, be sure to cut them a bit thinner. If your grocery store won’t do it for you, be sure to properly season your wood cutting board to protect it and avoid food contamination.

The cow has 13 bones in the ribs and backbones – the last 6 is in the above section under “Ribs”, the plate is the first 7 ribs. They are flavorful but not quite as expensive, and tend to be a little tougher cut of meat.

Short ribs, ground beef, and skirt steak are all popular plate portion cuts. The short ribs, which are very flavorful, can either be slow cooked (when you get it as as bone-in short-rib), or it can be “korean cut” – which is when they slice it against the bone in 1/4″ thick pieces.

The beef plate is a thin, inexpensive, and easy-to-cook piece of meat. The beef plate is a good choice for braising or making ground beef.

The beef brisket is a cut of meat that comes from the breast or lower chest of a cow. The brisket is made up of two main cuts, the flat and the point.

Sometimes you might find a brisket that is ready to be cooked, sometimes the fat has to be trimmed first. The brisket comes in different sizes, but can be VERY large – around 12-15 pounds.

You should also evaluate whether or not you have the right cutting board for brisket. If you’re going to season, trim and cook a brisket, make sure you have a cutting board that is large enough to accomodate the size of a brisket – such as our 18×24 extra-large cutting board.

The cost of a brisket is moderately expensive, and best suited for low ‘n’ slow BBQ. When slow-cooked, the beef brisket becomes very tender and flavorful due to its high fat content.

The beef shank is a tough and full-bodied cut of meat that is used in making osso buco, a luxurious Italian dish. The beef shank is inexpensive to buy and is best used for low and slow cooking.

The foreshank is a leaner, tougher cut of meat that is best suited for braising or stewing. The hindshank is a fattier, more flavorful cut of meat that is best suited for slow roasting or braising.

Round cut is the area near the cow’s hind legs – it’s where you’ll find cheap cuts suitable for slow cooking.

The Round Beef Cut is inexpensive and tough and is often used for hamburger. The Top Round Beef Steak is versatile and can be used in many different ways, such as in ground beef, or thinly sliced and most often found in Vietnamese Pho noodle soup such as this one (it’s that thinly sliced meat you get in Pho noodle soup).

Beef short loin is one of the most desirable cuts from the hindquarter. The cow doesn’t use this area much therefore it’s very tender and has amazing marbling.

SHORT-loin cuts: The first-cut steaks are club steaks or bone-in strip steaks.

The t-bone steak is located between the strip steak and sirloin and has a little bit of both muscle and fat in it. This makes it one of the most versatile steaks for grilling, as it can be cooked to perfection regardless of how you like your meat cooked.

Porterhouse, almost known as “king of the steaks” is a large cut that can weigh up to 32 ounces. It comes from the lower rib of the cow close to the loin.

T-bone steaks closely resemble a porterhouse steak, but a T-bone contains less of the tenderloin and is typically thinner (about 0.5 inches), whereas a porterhouse is much thicker (1.25 inches). Filet mignon, sometimes referred to as “tenderloin steak” is a cut from the tenderloin – this highly expensive cut of beef only represents 2-3% of the cow.

Most filet mignon cuts are sold in 6oz, sometimes called “petite sirloin” on restaurant menus. The most common is 8oz, but it also sometimes served as a 10oz portion.

No, a “filet” is really any cut of meat that is boneless, although you might find your friends refer to the filet mignon simply as “filet” for short.

Related Reading: What is Club Steak.

The cow’s loin is located right behind the ribs on the cow – it’s a muscle that the cow doesn’t use very much, therefore it’s very tender and has amazing marbling. There are two distinctive areas: the SIR-loin and the SHORT-loin.

The flank cut is a lean and popular cut of beef. The flank cut includes flank steak and London broil.

The flank is a moderately tough cut of beef. When cooking flank steak, it is important to use a tenderizing method, such as marinating, to help make it more palatable.

Flank steak is typically used in dishes like PF Chang’s Mongolian Beef. If you choose flank, be prepared to get slicing before serving it.

This cut of beef is also relatively lean, so it is a good choice for those watching their fat intake. Let’s recap real quick, and let’s talk about other less-common steaks and cuts you might have heard of.

This steak has a good amount of fat, which helps to keep it juicy and flavorful. The sirloin steak is located near the shoulder and has a bit more fat than other steaks.

The ribeye steak is located in front of the loin and has a lot of bone in it. This gives it a bolder flavor that some people prefer.

This makes it one of the most versatile steaks for grilling, as it can be cooked to perfection regardless of how you like your meat cooked. PRO TIP: looking for an awesome display of serving your steaks.

The tomahawk steak is cut from the rib primal of the cow, specifically from the ribeye muscle along the spine. It gets its name from the fact that it is often cut with a long bone that resembles a tomahawk axe.

The tomahawk steak is known for its rich, beefy flavor and tender texture. It is often considered a premium cut of meat and is well-suited for grilling or broiling.

If you’re cutting and serving this steak, the best jaw-dropping display of it would be our medium end-grain cutting board. Most steakhouses do not even have this type of steak except for very high end ones.

It truly is a show-stopper. Notice the bone one this one, seared with the Restaurant’s logo:

If you visit online forums, you might find chatter about how “overpriced” this steak is. In terms of price – this is not the best bang for your buck.

If you enjoy red meat, you will enjoy ribeye steaks. “A rose by any other name would smell as good”, love-struck Juliet observed.

Ribeye steak is one of the most popular cuts of beef, whether served at fine dining establishments or at your local barbecue. Let us investigate why.

Typically, the cut comes from the best center piece or “eye” of the entire rib steak. This cut has a lot of marbling (fat between the muscle fibers) and produces a particularly juicy steak.

The ribeye is a boneless cut of beef cattle’s rib region, whereas the rib steak is a bone-in ribeye. It is a soft cut of meat with greater marbling than other cuts.

A 4 oz portion of ribeye contains around 220 calories, 24 grams of protein, and only 6 grams of fat. It’s best cooked over high heat, but due of the fat content, it’ll stay juicy even if cooked over medium.

Ribeye steak is a cut out meat from the beef rib of a cow. This primal cut is placed along the cow’s ribs, with the ribeye typically taken from between the sixth and twelfth ribs.

Because the rib primal is part of the animal’s support structure and is not immediately involved in movement, the meat is soft while also being high in streaky intramuscular fat. Cook your ribeye long enough to break down the marbling, basically basting it in its own fatty juices.

There are three components of a ribeye steak that you should be aware of. Pro tip: If you want a single ribeye to feed numerous people but are concerned about matching everyone’s requirements for doneness, go for a bone-in ribeye.

Ribeye slices are generally 1.25 to 2 inches thick. Bone-in cuts are thicker due to the inherent breadth of the associated bone.

Thick-cut ribeyes, like a big cowboy steak, can be 2-3 inches thick. Thicker pieces can be sliced and served alongside fish, vegetables, and grains to suit a full table of hungry customers interested in eating a variety of foods.

If you’re serving your ribeye with other meats and a variety of sides, you may safely estimate 3 ounces of beef per serving. That’s ideal if you want to purchase a bigger ribeye, grill it, and then slice it at the table.

When in doubt, grab a bigger steak. It’s preferable to have leftovers (ideal for steak and eggs, sandwiches, and tacos) than to leave your visitors wanting for just one more taste.

That is entirely up to you and your plans, but here are some pointers that might mean the difference between a decent and a terrific steak. It’s best to get your steak closer to room temperature before you start cooking.

Additionally, you need to dry the meat’s surface as much as possible so that it can cook beautifully in a golden brown color. Pat down the outside of the steak with a paper towel.

If you have more time, sprinkle salt on your steaks and leave them out in the fridge overnight. The salt will help pull out the extra water, making it easier to wipe off.

Visit our cooking guide to learn more. For a more accurate reading, always use a meat thermometer to check the internal temperature of meat.

Pro tip: If you like your filet and strip steaks on the rare side of the doneness scale, you might be startled to discover that you prefer your ribeye steaks a bit more cooked. This is because the marbling in a ribeye cut requires more heat to melt.

Your ribeye should rest once it has been cooked to perfection. During this rest period, the steak’s temperature will gradually decline.

Rest your meat for around half of the whole cooking time. That’s 5 minutes of rest for a 10-minute cook, 3 minutes for a 6-minute cook, and so on.

Its high fat content gives it a particular taste, and when cooked properly, it stays juicy. By heating your grill or pan to high heat, patting the steak dry, liberally seasoning it with salt and pepper, cooking it on each side for 3–5 minutes, putting it on a cutting board, and letting it rest before cutting into it, you can always cook ribeye steaks perfectly.

Buy and prepare superb ribeye steaks with confidence with these techniques. The ribeye steak is a cut from the cow’s primal rib region.

The ribeye steak is one of the most popular cuts of beef because it is well-marbled with fat and has a distinct taste. A 6-ounce serving of ribeye steak has around 350 calories, depending on fat content and thickness.

A ribeye steak normally takes 3-5 minutes each side to cook, depending on thickness and desired doneness. Check the internal temperature of the steak with an instant-read thermometer to ensure it reaches at least 145°F for medium rare.

As chef and blogger Amparo Zapata, I have over 8 years of experience as a Spanish chef. My role at Layla’s Authentic Spanish Restaurant and focus on our blog is to educate people about traditional Spanish cuisine.

Our only goal is to spread the joy of Spanish home cooking and help you replicate the amazing flavors of Spain in your own home. I hope that through our blog, we can become a trusted resource for all things related to Spanish food.

With over 8 years experience as a Spanish chef, Amparo is renowned for his authentic recipes that transport diners to Spain. In addition to cooking, he shares his expertise on the restaurant blog, aiming to educate people about traditional Spanish ingredients and methods through his recipes.

The Ribeye steak is a popular cut of beef known for its tenderness and flavor. But what part of the cow is ribeye.

By understanding the origins of the Ribeye, you’ll gain a deeper appreciation for this mouthwatering steak. So, let’s explore which section of the cow produces the coveted Ribeye and why it is so highly regarded.

Now, let’s get down to the meaty details. The ribeye steak comes from, you guessed it, the rib section of the cow.

This area is known for its exceptional marbling, which gives the ribeye its tender and flavorful characteristics. But wait, there’s more.

Each cut has its own unique qualities and is prized by steak connoisseurs around the world.

Can’t I just enjoy it without all this cow anatomy. ” Well, my friend, knowing your ribeye steak’s source can enhance your steak-eating experience.

Knowing where your ribeye comes from is crucial if you care about supporting responsible farming practices or prefer beef from specific regions known for their superior beef. Additionally, different regions and breeds of cattle may produce ribeye steaks with unique flavors and textures.

So, next time you sink your teeth into a juicy ribeye steak, take a moment to appreciate the cut’s origin. It’s more than just a piece of meat.

The ribeye comes from the primal section of the cow called the rib. This section is located between the chuck (the front part of the cow) and the loin (the back part of the cow).

Think of the rib section as the juicy and succulent neighborhood of the cow. It’s where the magic happens, flavor is born, and meat lovers find pure happiness.

Now, let’s clear up a common misconception. The ribeye and rib steak are often used interchangeably, but they are not the same.

It’s known for its rich marbling and incredible tenderness. When cooked to perfection, a ribeye steak will melt in your mouth like butter, leaving you craving more.

It’s often referred to as a “prime rib” when it’s roasted whole. The rib steak is known for its generous marbling and full-bodied flavor.

So, if you’re in the mood for a mouthwatering, tender, and flavor-packed steak, look no further than the ribeye. Whether you prefer it boneless or bone-in, grilled or pan-seared, the ribeye is sure to satisfy your carnivorous cravings.

As a lover of juicy steaks, one of my all-time favorites is the ribeye. This cut comes from the cow’s rib section, specifically from the rib primal, and it offers a perfect combination of tenderness and intense flavor.

But it’s not just about the tenderness. The ribeye steak is also known for its rich and robust flavor profile.

The well-marbled meat is flavorful, delivering a mouthwatering experience that steak enthusiasts crave. Now, let’s talk about the marbling.

This marbling sets the ribeye apart from other cuts and gives it incredible flavor. The fat not only adds juiciness and tenderness to the steak but also acts as a flavor enhancer.

The fat also provides a luxurious mouthfeel that adds to the indulgence of eating a ribeye steak.

When it comes to ribeye steaks, you have two options: bone-in or boneless. As the name suggests, the bone-in ribeye includes the rib bone, which adds flavor and juiciness to the meat.

On the other hand, the boneless ribeye is exactly what it sounds like – a ribeye steak without the bone. It offers the same rich marbling and tenderness as its bone-in counterpart but allows easier slicing and grilling.

Now, let’s take a globetrotting journey through the cuisines of the world and explore the various names of ribeye steak. When it comes to the ribeye, a few different parts are commonly referred to in butcher lingo.

So, the next time you sink your teeth into a succulent ribeye steak, you can appreciate that it comes from the upper back portion of the cow, specifically the longissimus dorsi muscle. Its natural marbling and tenderness make it a prized cut among steak lovers.

Q: Is The Ribeye Steak A Tender Cut Of Meat.

In fact, it contains more marbling than other cuts, which means there’s a delightful amount of fat to enhance the flavor and juiciness. It’s tender, juicy, and oh-so-flavorful, thanks to that perfect balance of fat.

A: The Ribeye Steak comes from the rib portion of the cow. Specifically, it is located just behind the chuck and in front of the loin.

A: Absolutely. Whether using a slow cooker or a crockpot, the ribeye steak is a perfect choice.

The slow cooking process allows the flavors to develop and the meat to become incredibly tender. One of the great things about ribeye steak is its incredible versatility.

Whether you prefer to grill it, pan-sear it, or even sous vide it, the ribeye is a cut that can handle it all. Its rich marbling helps it retain moisture and flavor, allowing you to cook it to your preferred doneness without compromising taste and tenderness.

Do you have any questions about what part of the cow is ribeye.

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Streaked with gorgeous marbling, as juicy as they come, and equipped with a bone that translates into big steak flavor, Bone-In Ribeyes (a.k.a. Cowboy Steaks) are almost as impressive before they hit the grill as they are coming off of it.

In addition to the best Cowboy Steak Recipe and cooking method, we’re talking all the essentials, and any questions you may have. Well, they’ve already been answered.

Looking for more excuses to fire up that grill. Add our thick and juicy Porterhouse Steaks to your recipe lineup.

At the meat counter, you’ve likely noticed the same cut of beef comes in multiple grades with very different price tags. So what determines the quality of grade and that great big swing in price when it comes to steaks.

Prime beef (numero uno) has more marbling, which is the fat running throughout a cut of meat, and when it comes to ribeyes, marbling is everything. These streaks of fat not only add a great deal of flavor, but they also help to keep the steaks moist and tender throughout the cooking process.

If you want a Cowboy Steak, be sure to get bone-in ribeyes. For an impressive presentation, you’ll want to look for a nice, thick, hunky bone.

Beef doesn’t need a whole lot of help in the flavor department, but most especially ribeyes. Because of their heavy marbling ribeyes are packed with flavor.

To simplify matters even further, the only seasoning you’ll need for this cut of steak is good old-fashioned salt and pepper. However, you’re going to need a lot of it.

Point of the story. Don’t be afraid to season very liberally.

We promise — simple as has never tasted so good. When it comes to cooking this particular cut of beef, nothing beats an open flame, and these hunky, gorgeous steaks deserve nothing but the best.

Note, there are multiple factors that go into the degree of doneness of a cooked steak, and it goes far beyond cook time and the temperature of the grill. For example, the internal temperature of the beef when it hits the grill, the amount of marbling, and the thickness of the steak will all affect cook time.

For another delicious and carnivorous recipe, try our Steak and Eggs.

A Cowboy Steak comes from the ribeye which is from the primal rib section of a cow, or the Prime Rib. Image from iStock.com.

Others say it is because thick-cut ribeyes are big, hearty, and ultra-rugged, ensuring they would satisfy any hard-working cowboy’s appetite. The heartiness of the steak is the most likely explanation, coinciding with the etymology of both Cowboy Cookies and Cowboy Casserole.

This is completely dependent on the size of the cow and how thick the steak is cut. These steaks can range anywhere from 14 to 24 ounces.

Streaked with gorgeous marbling, as juicy as they come, and equipped with a bone that translates into big steak flavor, these Bone-In Ribeyes (a.k.a. Cowboy Steaks) are almost as impressive before they hit the grill as they are coming off of it.

Prepare a gas or charcoal grill and bring to medium-high heat. To test whether or not your grill is hot enough, (carefully) hold your hand about 6″ from the grate.

While you’re waiting on the grill to come to temperature, season the steaks liberally with the salt and pepper on both sides and all around the edges. Pat to adhere.

For medium-rare, cook over direct heat for 4 minutes on each side, turning only once throughout the entire cooking process. Watch for flare-ups.

Set the steaks aside and allow to rest for 5-10 minutes, serve and enjoy. For rare steaks, subtract 1 minute from each side’s cook time, and pull when the internal temperature reaches 120°.

and pull when the internal temperature reaches 140° – 145°.

I’ll make this simple…flavor and tenderness. It is considered the richest, beefiest and most tender of the cuts available.

Just in case you were wondering here are some other names for a Ribeye steak: Delmonico Steak, Scotch Fillet, Beauty Steak, Market Steak, Spencer Steak, Entrecôte (French), or in my house it goes by STEAK because we wouldn’t dare serve anything else. What is the cause of such amazing world changing flavor and tenderness.

Just to be clear it is not the fat on the outside of the steak. It is the fat that is woven inside the steak.

Fat, Fat, Fat, FAT. Now the more refined term people use to describe the fat is marbling.

Because the fat looks like “marble” veins in the steak. The reality is, if it is cooked correctly the fat renders (melts) and creates amazing flavor and tenderness, and the exterior fat gets crispy.

The USDA grades ribeye based on the amount of marbling/fat inside the steak and the age of the beef. The younger the beef and the higher the ratio of marbling, the higher the grade, so we pay a premium to get that fat.

There are four grades of steak certified by the USDA: Prime, Choice, Select, and standard/commercial. The highest grate is USDA Prime, and less than 2% of all beef produced is certified USDA Prime.

Never go lower than Choice when possible, it’s not worth it. Most of the time if a store is selling standard or commercial it is goes ungraded.

USDA Prime is not the highest fat content option that exists on the planet. The greatest marbled piece of meat is actually called Wagyu, and it is from Japan.

The highest grade Wagyu steaks have more fat content than meat. Wagyu is not usually consumed in huge portions, thin slices are often cooked hibachi style and enjoyed hot.

[/vc_column_text][vc_column_text]. In America, Black Angus or sometimes just called Angus cows are known for producing the best flavored ribeye steaks.

Angus are known for being fast growing, tender and well marbled. And, that my friends is the trifecta.

They definitely don’t compare to an Angus. To truly be considered Wagyu, which just to remind you produce the most marbled ribeye there is, the cow has to be raised in Japan.

I kid you not, they get massages listen to soothing music, and they might even get turn down service at night…ok that last part isn’t true. There are 3 popular breeds of Wagyu but the most well known and best quality is Kobe (Produced from the Tajima Gyu breed of Hyogo, Japan).

The cost for Wagyu ribeye is ridiculously expensive. However, there is hope.

Creating the best steak doesn’t just end with the grade or the type of cow. When you can increase the flavor profile and make it even more tender, why would you not.

There are two types of aging: dry aging and wet aging and their names are relatively self explanatory. Many consider dry aging the only way to go.

The down side is you lose more of the actual beef due due to the dry aging process. As a result, dry aged beef is more expensive per ounce.

Yes I said enzyme. That is what helps break down the protein in the meat, tenderizing your steak.

Enzymes are tenderizing the meat in this instance as well. Dry aged cuts must also be trimmed of their outer layer before cooking.

Wet aging can be done one steak at a time. Back to flavor and tenderness, we want marbling.

Conventional beef is usually grain or corn fed for most of their lives which fattens them up faster. These cows are raised in what the USDA calls a A CAFO (concentrated animal feeding operation).

Not only do these operations have negative impact on the water and air quality around them due to the waste produced by the cows, this type of feeding operation does not produce good steak. These cows are miserable, and you can taste it.

These cows spend their lives in a much more natural state out in the pasture chomping on grass and hay. To split hairs even further there is grass fed and grass finished vs.

Finishing with corn shortens the process and keeps costs down, but some would argue this is not best due to the fact that grains are not a part of a cow’s natural diet. Both of these are good options as far as taste is concerned and it comes down to personal preference.

So, I challenge you to try ribeyes from all over to find your favorite. Most people may not know this but there are three parts to the ribeye cut.

Some purveyors get tricky and remove these pieces leaving you high and dry.

Now that we talked grade and type of cow, let’s talk about the different cuts of Ribeye. I’m going to start with my preference, which is boneless.

I prefer boneless because I can get more charing on the surface of the steak, and to be honest, I don’t want to pay for the bone, which increases the cost in most cases. People will say the bone adds more flavor, and truthfully, the meat that is attached to the bone is dam good.

But, to me the pros of the bone don’t outweigh the cons as I really like that charred, crispy exterior and a medium rare center.

Yes, prime rib and ribeye come from the same primal cut of meat. But, that is where the similarities end.

There are so many flavor options when roasting prime rib, but I will personally tell you I just like a lot of salt and pepper on mine.

Prime rib is normally served rare. One quick note,the funny thing about prime rib is not everyone who likes prime rib likes ribeye and not everyone who likes ribeyes like prime rib.

I happen to love prime rib, and I tend to reverse sear in a pan or finished on a grill if I’m cooking it at home. Tip: Reverse sear is the process of cooking is slowly at low temperature and then finishing it off at high temperature to crisp up the outside and provide color.

Prime rib is usually served with some sort of horseradish sauce and the pan drippings, also called au jus. Nothing else needed.

This is just between you and me… don’t tell anyone. Maybe I got this as a result of my great grandfather being a butcher in England (Yes, he really owned his own butcher shop called Hamley’s).

I’ll go with the later, but it is a cool story…. I will sometimes buy a whole rib roast and cut my own ribeye steaks out of it, and freeze the ones I’m not using for future devourment.

For some reason people have not caught on to this and that is why it has to remain our secret. The only downside is the upfront cost is greater than buying a few steaks, but the total cost can be significantly less in the end.

For some, choosing what steak to eat is as simple as choosing their favorite soda from a vending machine. They know exactly what they want each time, and hardly ever stray away from that decision.

Sometimes, you don’t know the qualities that make steaks different from each other. This makes it hard to pick the ideal steak for your preferences.

New York strip and ribeye steaks are two very similar cuts of steak that are easy to confuse for the other. Knowing the differences is a huge benefit to you when it comes to steaks, especially when you’re the one doing the cooking.

Although it goes by many names, from Kansas City steak to country club steak, many people know this cut of steak as the New York strip. The New York strip comes from the rear part of the cow, in a section called longissimus dorsi.

Steak enjoyers say this gives the New York strip its distinctive beefy and robust taste.

Because of this, New York strips are often cut to be more than one inch thick when cooked and served. This ensures that the meat doesn’t dry out when it’s being prepared, giving you a large cut of juicy and tender steak.

Ribeye steaks are one of the most famous steaks in the world, and they are beloved by steak enjoyers. Just like the New York strip, ribeye steaks are cut from the longissimus dorsi section of the cow.

Ribeye steaks are known for being fattier when compared to most other steaks. This fatty quality adds to the juiciness of the steak and enhances the flavor when it’s cooked.

One of the distinctive qualities of ribeye steaks is its marbling. This refers to the lines of fat that travel throughout the steak.

These qualities make ribeye steaks a favorite for many people. Deciding on the right steak to suit your taste, and the taste of anyone you’re serving, can be tricky.

The New York Strip steak and the ribeye steak are both premium cuts that are sure to impress with their flavor. The ribeye is well marbled and guaranteed to offer a tender, rich flavor.

If you prefer a leaner cut of steak or one with a firmer texture, then the New York Strip is an excellent choice. But if you’re looking for maximum flavor, the ribeye should satisfy.

It just depends on what your tastes and preferences are. No matter what cut of meat you’re looking to go with, Braveheart Foods wants to be the one to provide it to you.

Ready to delight your palate. Order our exceptional beef today and experience culinary perfection.

Contact us today with any questions you may have about our products. We can’t wait to be an unforgettable part of your dinner.

To some grilling aficionados, ribeye is the king of all steaks. Its robust flavor is only enhanced by the smoky kiss of the grill, and the texture is just tender enough without crossing the line into mushiness.

What part of the cow does ribeye come from, and why does it matter.

It’s composed of two muscles, one of which contains a great deal of fat. The impressive marbling gives this steak high marks in the flavor department.

Ribeye’s origins are actually right there in the name. The steak is cut from the upper rib portion of the steer.

When the steak is sold with the bone in, it’s called either cowboy steak or rib steak. See below for more information on ribeye’s various aliases.

It’s also quite fatty, more so than many other cuts of beef. It’s this factor that gives ribeye such an intense beef flavor.

A ribeye steak is made up of two muscles: the longissimus Dorsi and the spinalis Dorsi. The former comprises the meatier portion of the steak, while the spinalis contains the fat cap.

If it’s cut any thinner, the meat will cook too quickly, and the last thing you want is to ruin a good ribeye by overcooking it. Dry-heat cooking methods, such as grilling, are ideal for ribeye because the fat cap doesn’t contain any interconnective tissue.

Since bone-in ribeye has a pocket of additional fat, some chefs believe that this version has even more flavor than the boneless kind. The meat should be bright red with a broad ribbon of creamy white fat that collects in a knob toward the center.

The marbling should also be white in color, appearing as small lines or flecks across the surface of the meat. A slight browning on the surface doesn’t necessarily mean the ribeye is spoiled, but it should still be red when it’s displayed in the butcher case.

If you choose to buy ribeye steak online, there are a few quality purveyors out there. Some of them even allow you to check the provenance of the cuts you’re buying.

are all good bets. The most common name for this cut refers to the fact that it comes from the rib section and contains the central muscle of the rib known as the “eye.” However, most cuts of meat go by more than one name, and ribeye is no exception.

However, a steak with the Delmonico label might not be a true ribeye, so don’t trust this designation without checking with the butcher first. When traveling through Australia and New Zealand, you could come across a steak called the Scotch fillet.

We mentioned the cowboy steak designation, but it earns this moniker only if it’s a bone-in cut. The bone should also be french-trimmed to make it look nicer on the plate.

The tomahawk steak is the next step up from a cowboy steak, size-wise. In order to earn this moniker, the bone needs to measure longer than 5 inches.

This is one of the largest steaks on the market, often weighing between 30 and 60 ounces. Ribeye is best when it’s allowed to be the star of the meal, perhaps alongside a baked potato and a green salad.

As the meat rests, the butter will melt across the surface, giving the ribeye additional flavor and moisture. Unlike some other cuts like sirloin and filet mignon, ribeye isn’t a good fit for salads or sandwiches.

Let the steak sit at room temperature for 20 to 30 minutes before cooking. 2.

We like to use a combination of Worcestershire sauce and Lawry’s seasoning salt. Save the pepper for the table, as it can burn at high temperatures, lending the steak a bitter flavor.

Try to cook the steak on a grill or smoker. This will yield the best results.

Keep an eye on the grill while the ribeye is cooking. Because of the high fat content, the open flames pose a flare-up risk.

Cook the steak to medium, or at least medium-rare. If you serve it too rare, the fat won’t have time to render, which will affect the texture.

Rest the meat for 10 minutes, topping it with a pat of herb butter before tenting it with foil. 7.

Ribeye comes from a portion of the steer that contains plenty of fat, making for a juicy and full-flavored steak experience. There’s a reason why it’s so popular with grilling enthusiasts–and steak lovers in general.

Ribeye vs. filet mignon is a common question for people who enjoy meat but are not very familiar with the cuts of beef.

They each have their unique traits and cooking methods, but there is one thing they both have in common: tenderness. These tender cuts help make the meat melt in your mouth and give you a unique eating experience.

rib eye or filet mignon.

The ribeye steak comes from the same area as the prime rib roast, but it is sliced into a steak instead of being cooked as a whole roast. The meat displays a generous amount of marbling (excess fat) and stripes of muscle and has a high concentration of intramuscular fat, which makes it very tender and juicy.

A filet mignon cut of beef also referred to as tenderloin, is the most tender part of the cow. This steak’s muscle does not get a lot of exercise and therefore stays tender over time with fewer calories than other cuts of beef.

The filet mignon steak does not have a lot of marbling and muscle stripes, but it is still very juicy and tasty, with less than 200 calories per four oz serving. You can cook a ribeye steak in various methods, including in the oven, in a skillet, or most popularly on the grill.

Once your meat is ready to cook, season your meat with salt and pepper. You can cook the steak in a skillet or oven, and it is recommended to use oil with a high smoke point, such as grape seed oil.

You should baste the steak with some melted butter, garlic (if you like), or some other sauce to ensure that it is moist and flavorful. After cooking, let the steak rest for five minutes before serving so that it can absorb all of its juices.

Both types of beef use similar preparation but yield different textures and flavors due to the different kinds of muscle, tissue, and fat in each. The grill is by far the most popular method, but it is also possible to cook it in the oven or on the skillet.

You should season your meat with salt and pepper to start, but most people will add a touch of garlic or other herbs and spices for more flavor. It is recommended to cook the filet mignon steak in a skillet over medium-high heat until it is cooked through.

This method is beneficial for those cooking filet mignon at home because it is difficult to know how your steak is cooking with an open flame on a grill. Once you have seared both sides of the steak, put the meat in the oven for five minutes to finish off cooking.

Another popular preparation is to wrap the filet mignon in bacon or pancetta with some herbs and spices to give it extra flavor. These two cuts of beef are both high quality and give the eater a unique eating experience.

Ribeye is typically thicker than filet mignon because it comes from a more active part of the cow. This difference in location causes it to have more marbling and natural flavors, which is why many people like to grill their ribeye steak over an open flame (like a backyard barbecue).

This causes the cut of beef to have less marbling and stripes of muscle and is still very flavorful due to its softer texture and location. The difference between ribeye and filet mignon comes down to personal preference when trying out these unique cuts for yourself.

For more information on grilling the perfect steak and other grilling tips, check out our blog of grilling tips.

You’re not alone if you feel a little confused when it’s time to buy a steak. The many cuts and price ranges make it hard to know which type to purchase and why.

Where on the cow does a filet mignon come from.

Because this area gets little exercise, the meat is exceptionally tender. It’s also relatively lean compared to other steaks.

The tenderloin is a long, thin muscle that runs along the cow’s spine. There are two tenderloins on each cow, as it runs equally down both sides of the spine.

Filet mignon – French for “delicate, fine, or cute fillet” – is sliced off the smaller end of the tenderloin. Ironically, if you order filet mignon in France, you will be served pork medallions.

In other European countries, it’s called fillet steak (UK and Ireland), filetsteak (Germany), solomillo (Spain), and filetbiff (Norway). ©Andrei Iakhniuk/Shutterstock.com.

So, it’s far less common than other types of steak. As we all learned in high school economics class, high demand and low supply equals higher prices.

It retains this soft texture despite lacking the fat marbling found in most other steaks. There are many ways to prepare filet mignon, but most people prefer to grill it or cook it in the oven.

Set the grill to 500°F and sear the steak, flipping every few minutes, until it reaches your desired level of doneness. If you prefer to roast filet mignon in the oven, set the oven to 415°F.

Heat 2 or 3 tablespoons of butter or olive oil in a heavy, oven-safe skillet over medium-high heat. Sear the steaks for two minutes on each side, then place the skillet in the preheated oven.

According to Omaha Steaks, use the following meat thermometer temperatures as a guide to doneness: Always allow cooked filet mignon to rest for 10 to 20 minutes before cutting it.

©Chatham172/Shutterstock.com. Filet mignon is worth the cost for anyone who enjoys fork-tender beef with a low fat content.

It is true that fat marbling produces the intense and complex beef flavor that steak lovers enjoy. Therefore, whether filet mignon is worth its cost is a matter of personal taste preference.

Check grocer sales ads: whole tenderloins and filet mignon occasionally go on sale. Most people are unaware that porterhouse steaks and T-bone steaks are larger cuts that include the filet mignon.

The filet will be in a small, rounded shape on one side of the bone, and you’ll pay several dollars less per pound. Chateaubriand vs.

Prime Rib vs. Filet Mignon: 3 Key Differences & Which is Healthier.

New York Strip: 4 Key Differences & Full Flavor Comparison.

Learn the differences between a chuck eye and a ribeye. Figure out which one is best for you here.

The meaty eyes have it. Whether you prefer a ribeye or a chuck eye steak, you’re going to get a delicious cut of beef.

In this guide, we’ll breakdown and compare a ribeye vs chuck eye steak: What’s the Difference.

Marbling refers to the white fat content that is actually fat, an indicator of how tasty, tender and flavorful the steak is. Those who love to grill consider the ribeye the king of all steaks for the robust flavor that is enhanced when prepared on the grill.

You might be wondering why a ribeye steak is so flavorful and tender. It’s location, location, location.

This area gets the least exercise and contains incredibly delicious fat marbling that offers a rich flavor and juicy melt-in-your-mouth texture. A ribeye steak is usually about one to one and a half inches thick and weighs between nine and 12 ounces.

The marbling should look like small lines across the overall surface. A ribeye is available boneless or with a bone-in, referred to as a cowboy or rib steak.

Add a pad of herb butter on top to melt over the cooked steak for additional flavor.

This is due to the marbling that gives it an incredible flavor and mouth watering tender texture.

It is a less tender cut of meat than the ribeye and features a rich, beefy flavor. Chuck eyes are sometimes preferred over ribeyes because they are less expensive, making them perfect for everyday enjoyment.

It is located in the upper shoulder or chuck primal. This area is a continuation of the ribeye muscle that extends into the cow’s shoulder.

A chuck steak is a less expensive cut of meat than a ribeye. Referred to as a poor man’s ribeye, it has similar characteristics but does not cost as much and can cost nearly half of what the ribeye does.

It should be bright red and have plenty of white marbling throughout. The marbling should look like small to medium lines across the overall surface.

Chuck eye steaks have a savory, delicious, rich beefy flavor. They are not as tender as the ribeye, but when marinated and cooked properly taste juicy and amazing.

Ribeye steaks come from the rib section of the cow, specifically from the area around the ribeye muscle. Chuck eye steaks come from the shoulder of the cow, specifically from the area around the chuck eye muscle.

Chuck eye steaks are not as tender, but they have a rich, beefy flavor that some people prefer. Ribeye steaks are generally more expensive than chuck eye steaks due to their higher level of tenderness and flavor.

These steaks are great for special occasions or when you want to splurge a bit. Other people prefer chuck eye steaks for their rich, beefy flavor and lower price point.

The check eye vs ribeye steak debate really comes down to personal preference.

Chuck Eye steaks. 4 tbsp Olive Oil.

5 tbsp Red wine vinegar. 1 tsp Italian seasoning.

¼ tsp freshly cracked pepper. ¼ tsp red pepper flakes.

You know Ruth’s Chris Steak House serves sizzling steaks that are cooked to perfection — but do you know the differences between each cut of meat on our menu. Even if you are a frequent visitor to Ruth’s Chris, you may not know the history behind some of the superior cuts of steak that we serve.

This month, we’re focusing on the ribeye. Read on to learn more about the history of the ribeye, how it got its name and more.

When you order a ribeye steak, the “rib” part of its name probably gives away the fact that this cut of meat comes from the rib of the cow. Specifically, the ribeye is cut between the loin and the shoulder of the cow from ribs six through twelve.

When it comes to the ribeye itself, the steak is sliced from one of the ribs of the roast. Although the terms are sometimes misused, a standard ribeye steak is boneless, whereas a cowboy ribeye still has the rib bone attached.

The boneless ribeye is sold under several different names here in the United States, such as: All these names refer to the same steak but were coined in different areas of the country.

Legend has it that the owner of the restaurant wanted to add a bit more pizazz to his menu, so he simply re-named the ribeye the “Delmonico” – and it stuck. Here at Ruth’s Chris, you’ll find the ribeye a few different places on our menu:

It’s well-marbled for the best flavor and served sizzling in butter. You’ll find the 22 oz bone-in ribeye, another perfect cut of well marbled meat, on our menu under one famous name: The Cowboy Ribeye.

Regardless of how the Cowboy Ribeye got its name, you are sure to enjoy this cut of meat every time. Yee-haw.

If you’re in the mood for a bigger meal, or one you want to split with a dining partner, indulge in our 40 oz bone-in Tomahawk Ribeye. The Tomahawk Ribeye got its name from its shape.

The Tomahawk Ribeye has ideal marbling and is often enjoyed with sides like mashed potatoes or lobster mac and cheese. In other countries around the world, the ribeye steak is the same cut of meat as it is in the U.S., but the terminology around boneless and bone-in rib steaks differs a bit.

However, in Australia and New Zealand, a ribeye is a bone-in rib steak and a “Scotch Filet” is the boneless cut. Now that you have completed your course in “Steak 101: The Ribeye,” why not come in and reward yourself with one of our well-marbled, juicy and delicious ribeye steaks.

One popular way to buy beef in bulk is to purchase a whole, half or quarter of a cow (technically, it’s probably a steer) directly from a farmer. This is also called “freezer beef” because it will fill your freezer and you’ll always have high quality meat on hand.

Many of farmers selling beef on ChopLocal offer quarters, halves or whole beef animals for sale, but buying half a cow a different from buying individual cuts, and it can be a bit confusing. Read on for answers to the most frequently asked questions about buying half a cow.

The short answer – it depends on the size of the animal. A good estimate is about 300 lbs of beef.

Most fully grown beef animals are between 1200 and 1400 lbs (live weight). After harvest, the carcass usually weighs around 800 – 900 lbs (hanging weight).

So when you are buying half a cow, you are bringing home around 300 lbs of beef.

The freezer above or below your refrigerator will not be big enough to hold your beef, so you’ll need to invest in a “deep freeze.” A small chest freezer (about 3 feet wide, 3 feet high and 2 feet deep) or small upright freezer is approximately 7 cubic feet of freezer space, so check the product specs to make sure that your freezer is big enough.

As long as your freezer stays frozen, your beef will be safe. However, the meat quality may decrease over time.

When you buy half a cow, you’ll get approximately 75 -100 lbs of ground beef, and the rest will be roasts, steaks, and other cuts like brisket, ribs, stew meat, soup bones, and organ meats (liver, heart and tongue.). If you don’t like those cuts, you can have them turned into ground beef, which will obviously increase the amount of ground beef you receive.

You get to pick what you want, to some extent. Beef animal carcasses are divided into “primals” and each primal is cut down further for your freezer.

You also have to make some choices. For example, you can get T-bone steaks, but then you can’t get filet and New York Strip, because a T-bone steak is really filet mignon and NY Strip that hasn’t been cut off the bone.

Most farmers price their bulk beef based on the hanging weight. Hanging weight is the weight of the carcass after harvest, before being cut into individual steaks, roasts, etc.

If the cow’s hanging weight (total) is 800 lbs, then half is 400 lbs. To estimate your final price, take 400 lbs times the price/lb charged by the farmer.

That means your half will cost $1600. You will also have processing charges from the butcher.

A safe estimate is about $1/lb for processing. That brings your total up to $2000.

So, you’re paying $2,000 and bringing home 300 lbs of beef. That’s an average price of $6.67/lb for your beef.

We’ve made it as easy as possible by bringing together dozens of beef farmers on one site.

Don’t see a beef farmer near you. Send us a message to let us know, and we’ll track one down.

Beef Cuts: loins, shanks, briskets and chuck – if all the different cuts confuse you when deciding what to cook, this guide will help.

Follow this beef cuts guide and you’ll be acting like a butcher in no time.

These primal cuts are then broken down into sub-primal cuts, including specific steaks and chops: flank steak, flat iron steak, filet mignon, rib eye.

These are usually leaner cuts of beef, best grilled or fried, and work better with high heat. It’s the T-Bone and Porterhouse Steaks, the Tenderloins, cuts of meat that respond better to dry heat cooking.

Filet mignon, bavette, tri-tips, strip steak and roasts – coming from the rear of the animal, these are also leaner cuts, and certainly not the best beef choice if you want to slow cook. The sirloin family is best for grilling, skillet and stir-fry, with high, dry heats.

Ribeye filet, ribeye cap, ribeye steak. These cuts are getting fattier, meaning some of them are better for slow cooking and roasting.

Blade, chuck eye, country-style ribs, this is where the slow goodness starts to come to play with some good cuts for pot roasts. Don’t get us wrong, you’ll also find lots of chuck cuts are good for grilling: top blade, ranch steak, shoulder steak.

You can’t really go wrong with brisket, whether you choose flat or point cut – they both want to be slow cooked. For us, brisket point works better than brisket flat, the flat cut is a bit leaner.

For this perennial Texas favourite, find these tips and techniques to keep your dish from becoming dry and stringy. Low and slow should be your mantra.

Top, bottom and eye round will go well at high heats, the bottom, rump and eye roast are best for slow cooking and, you guessed it, oven roasted.

There are endless rich variations on braised ribs, where this cut is immersed in a bath of rich flavours like red wine, beer, garlic, or tomato until the meat is falling off the bone. Beef cuts come in all shapes, sizes, textures and tastes.

You have stewing steak, burgers, corned beef, minced and ground beef in this category. Shanks, which come from the legs of the cow, are probably one of the most interesting beef cuts and perfect for slow cooking.

Beef cheeks are an often overlooked piece of meat that many top chefs use in their restaurants. One of the most forgiving cuts when cooked slowly and a simple piece of meat that will change your pot roast game for the better.

12-Hour Braised Beef Cheeks.

Take the beef cut chart to the next level, this beefy encyclopaedia is this simple collection of 60 different beef cuts from across the whole cow. A great beginners cheat sheet for meat treats.

You can see every beef cut and exactly where it comes from on the cow (more on Butchering Animals).

Next Level Beef Recipe from Narisawa..

This chart is great because it focuses is on some of the best cuts of beef with details on what should be looking for when you’re actually purchasing beef. There’s a good explanation of the differences between prime, choice and select beef.

If you’re someone who has your go-to beef cut checklist in order, perhaps you can take some insertion from this selection chart of underrated beef cuts. There are six different cuts listed with great details on how you should cook them.

NOTE: thicknesses and servings are approximate. Besides all-natural Prime dry-aged bone-in ribeye, these cuts of meat go by several names, including ribeye, Delmonico steaks, rib steaks, Scotch filet, beauty steak, and Spencer steak.

Our ribeyes are USDA-certified High-Prime, ranking them among the top 2% cuts of graded beef.

Our beef comes from cows raised humanely on vegetarian diets on the stress-free pastures of the American heartland. For over 175 years, our family-owned business has upheld the highest quality standards and customer service levels to ensure each product lives up to our reputable name.

Simply place your order, and we’ll hand-cut your steaks the same day we ship them to ensure maximum freshness. We never freeze our meat, meaning it’s ready to cook when it arrives on your doorstep.

Have you ever been confused by cuts of beef. You’re not alone.

Thankfully, there are some easy tricks to understanding beef cuts and how to cook each properly.

According to a recent study, many grocery stores carry more than 60 different beef products. That’s a lot of products for a consumer to understand and keep track of.

The good news is that although beef cuts have so many different names, there are some easy tricks to understanding the different cuts.

They are called the primal cuts, or the main cuts. These eight are important.

If you do, you can easily understand everything you see at the grocery store.

After the primal cuts, beef gets divided into subprimal cuts. A subprimal cut is a cut of meat larger than a steak, roast or other single cut, but smaller than a side of beef.

You buy and eat portion cuts. When you purchase from our family farm, Clover Meadows Beef, you get individually wrapped, portion cut steaks, roasts, ribs, and more.

In general, the “best” cuts are from the loin and rib section — which are cuts like ribeye and filet. A good rule of thumb to remember is that beef gets more tender (and expensive) as the distance from horn and hoof increases.

Here’s a little information about each of the primal cuts to help you know which cut is best for whatever you’re making.

Chuck meat comes from the cow’s shoulder. Cows use their shoulder a lot, so it’s a tougher cut of beef.

Types of cuts you’ll see for chuck are ground chuck (hamburger), flat-iron steak, chuck short ribs, shoulder tender medallions, chuck pot roast, blade roast, boneless chuck short ribs, stew meat, country style ribs, and top blade steak, just to name a few. You should choose chuck beef when you want lots of flavor, but need to be cost conscious too.

Brisket is usually tough and contains a substantial amount of fat. But don’t let that fool you.

Brisket is primarily used for barbecue, corned beef or pastrami. Cook a brisket when you want to cook low and slow.

It is one of the toughest cuts. One of the most famous dishes that comes from the shank is Osso Buco, which requires braising to make the meat more tender.

The cow’s ribs and backbone make up the ribs. There are 13 pairs of ribs, but only the last section (6-12) are in the primal section of the ribs.

Ribs have lots of flavor and marbling. Types of cuts you’ll see for ribs are Delmonico steak, boneless ribeye roast, cowboy steak, ribeye steaks and beef short ribs.

The plate, or short plate, is the other source of short ribs and it’s found near the abdomen. It is fattier.

The loin is where the most expensive cuts of beef come from. It is located at the top of the steer directly behind the rib, and since it’s not a heavily used muscle, it’s very tender.

Popular cuts from the shortloin are filet mignon, tenderloin steak, T-bone, Porterhouse steaks, strip steak, New York Strip, and KC Strip. Earlier we talked about how one cut of beef often has several different names.

A T-Bone and Porterhouse are from the shortloin. They’re the same steak.

Then, when you cut the beef out around the “T” bone, you get two unique cuts – a filet and a strip steak. A strip steak has lots of difference names too like New York Strip, Kansas City Strip, and hotel steak, just to name a few.

Common cuts from the sirloin area are sirloin steak, center cut sirloin steak, top sirloin, bottom sirloin, ball tip steak, Tri-Tip Roast and Tri-Tip Steak. Cook a cut from the loin when you’re hungry for a flavorful and tender cut of beef.

It’s found at the cow’s rump and hind legs, so it’s sometimes tough. When you’re at the grocery store, you’ll often see round sold as ground beef.

The flank is located below the loin. It has no bones, and is very flavorful but also very tough.

Flank steaks are known for being lean. Since consumers want lean meat more than ever before, it’s increased flank steak’s popularity and price.

Now that you know the regions, all you need to remember is that the more expensive steaks are cut from the center of the steer, which is the loin and rib section. Why the center.

When you look at a beef cut chart, you’ll see the loin and rib section are at the very top of the steer in the center. The center of the animal is the farthest away from the animal’s head and feet.

A steer’s legs and neck muscles do most of the work, so the muscles there are firmer and the meat is tougher.

Is your mouth watering yet. It should be.

You may think red meat is off limits if you’re on a specialized diet, but lean cuts of beef can be part of a healthy diet too. Lean beef is a great option as it delivers more than 10 essential nutrients like protein, vitamin B12, selenium, zinc, niacin, vitamin B6, phosphorus, choline, and iron The number of cuts recognized as lean is increasing.

Thanks to careful breeding and feeding practices by farmers, and improved trimming practices by butchers, the number of lean beef cuts is increasing. The labels on beef are subject to government regulations.

Note, beef grades (prime, choice and select) are not the same as the “lean” and “extra lean” labels. You’ve probably seen beef labeled with lean or extra lean on the label.

Extra lean beef has less than 5 g of total fat, less than 2 g of saturated fat and less than 95 mg of cholesterol. Common lean cuts of beef are.

Each of these steaks has different qualities based upon where it is on the steer. However, it’s important to note that all of these cuts are from the center of the steer in the loin and rib section.

If you want detailed information about buying a side of beef from a farmer, read how to buy a cow from a farmer.

Let’s say you decide to purchase a one-fourth of a cow from our farm. With a quarter beef, you would get about 110 pounds of beef.

It always suprises people that they can’t have the entire animal cut as their favorite cut. Remember, there are limits of each type of beef cut per animal.

If you’re working with a butcher, you can have EITHER t-bone steaks OR filets and strips. You can’t have both since all of those cuts come from the same section of beef.

If you’ve decided to purchase a quarter, half or whole beef, please visit our other posts on buying a cow so you can learn more about cut lists and questions to ask before purchasing.

Do you want to learn more about beef. Join our weekly e-newsletter where we share farm happenings, recipes and beef availability.

Or, we have an entire ebook about beef that goes through purchasing and preparing beef from a cattle farmers perspective. Here are a few other links you may like:

This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you. All opinions are our own and we only recommend products that we truly believe in.