RIB-"EYE" Steak, BONE IN. CAN'T BE. There's NO SUCH THING-at Least not in North America-Maybe Australia.
But in Australia they DO speak, use, and generally UNDERSTAND; the ENGLISH (it's not American) language; so most Australians would recognize THE CONTRADICTION OF NAME AND TERMS; THE TWO ENTIRELY DIFFERENT CUTS. Why then would they knowingly, call an ordinary bone in rib steak, not even an entrecote, a rib EYE? What and where would be "eye" about it?No, I must believe, the very concept of a "Bone In" "RIB EYE" could only occur in the United States of the Americas, where they never have been able to demonstrate comprehension of, understanding of, or functional literacy, in, the ENGLISH language.
DEFINITION OF "EYE", AS USED HERE:
A CENTRAL, concentration, focal, or revolving point. Example: Eye of the Hurricane. Simile: Nucleus.
In reference to Rib-eye, eye refers to the eye fillet (Longissimus dorsi muscle) not to be confused with the tenderloin fillet).
Most of the bovine animals have 13 ribs.
Do you have any idea, at all, of what you are talking about- you know, those things that you grew up knowing, those things everybody knows ALL ABOUT; or a least likes to BELIEVE they do?
Hopefully, I will not have to leave this post up for very long; but, I see that some of my readers are still looking for information about or a recipe for; "bone in" rib-EYE FILLET steak.
Rib Eye Fillet (full complete name) streaks result from REMOVING the bones, lesser muscles (tail), and most of the fat from around the longissimus dorsi muscle, in the section, only--not really that hard to figure out.
As you can see from the illustration, the longissimus dorsi(dark red=rib eye if cut from rib section) muscle is thickest in the section now known as the short loin (sir-loin)and while it continues through the rib and the CHUCK section by that time it has considerably narrowed. It is also evident that most of this narrowing occurs between the loin and the rib sections. Note also the tenderloin fillet(to right of Eye Fillet [in this case, Stripped Loin] fillet). Now ask your self; Stripped loin and Rib Eye fillet being basically the same muscle; how could the more used rib section of it be as tender as the stripped LOIN section?
Themeathouseblog.com/2011/11/30/meat-the-butcher-prime-rib/ "1 3-bone Prime Rib Roast- boned, rolled and tied (our butchers can do this for you, just ask!)"-line from a recipe
Yes, their butchers can do this for you; but, you would then have a boned, rolled and tied(ribs usually tied on a boneless cut of some kind) joint of beef; something you might quite conceivably wish to braise or even cut up and stew. It is no longer standing/prime rib and if you did not witness the operation being done, might easily come from the chuck,or anywhere else on the beef carcass (the tied on ribs coming from the plate section); a practice not at all uncommon among the more unscrupulous butcher shops and supermarkets, especially since the cap or backbone is now removed regardless. I, for sure, for sure, would not buy the cuts illustrated on the page.The first (Frenched Rib Cut) looks as though it has been kicking around in a freezer for about 3 years. The second, although still with the huge core of unnecessary waste fat-that amount of unhealthy, waste interior, would appear to have been cut from a wet pack primal cut suet is not considered to be marbling. Notice: Their cut does not look anything like the one shown above; I wonder which should be considered the most reliable?
The rib eye is the centre of the muscle; it is and must be, away from the bone. You can have a bone-in rib steak, You can have a boneless rib strip (stripped ribs),you can have a boneless rib steak(modern terminology, failure to quite understand the English language), you can have a boneless entrecote, the original name, but you can NOT have a bone-in"rib-eye" it is a contradiction of terms;the same way a bone-less Standing rib(prime-stripped ribs) cut would be a contradiction of terms. ©Al (Alex-Alexander) D. Girvan. All rights reserved.
DEFINITION OF "EYE", AS USED HERE:
A CENTRAL, concentration, focal, or revolving point. Example: Eye of the Hurricane. Simile: Nucleus.
In reference to Rib-eye, eye refers to the eye fillet (Longissimus dorsi muscle) not to be confused with the tenderloin fillet).
Most of the bovine animals have 13 ribs.
Do you have any idea, at all, of what you are talking about- you know, those things that you grew up knowing, those things everybody knows ALL ABOUT; or a least likes to BELIEVE they do?
Hopefully, I will not have to leave this post up for very long; but, I see that some of my readers are still looking for information about or a recipe for; "bone in" rib-EYE FILLET steak.
ACCORDING TO THE CANADIAN INSPECTION AGENCY: rib-eye means that boneless portion of the RIB containing the large round-shaped muscle (longissimus dorsi) located at the vertebral end of the ribs. It may contain the closely adjacent muscle, spinalis dorsi.
NOTE: The term BONELESS RIB should be used if any other muscles are present. Of course, if any bone is present the term rib eye cannot be used.
Rib Eye Fillet (full complete name) streaks result from REMOVING the bones, lesser muscles (tail), and most of the fat from around the longissimus dorsi muscle, in the section, only--not really that hard to figure out.
As you can see from the illustration, the longissimus dorsi(dark red=rib eye if cut from rib section) muscle is thickest in the section now known as the short loin (sir-loin)and while it continues through the rib and the CHUCK section by that time it has considerably narrowed. It is also evident that most of this narrowing occurs between the loin and the rib sections. Note also the tenderloin fillet(to right of Eye Fillet [in this case, Stripped Loin] fillet). Now ask your self; Stripped loin and Rib Eye fillet being basically the same muscle; how could the more used rib section of it be as tender as the stripped LOIN section?
This illustration, first published before 1923, is public domain, copyright expired.
Image source: The All American Beef, American Wagyu Association, Use for this short review of info is entirely legal, I do not claim any ownership.http://wagyu.org/breed-info/meat-grading
The good people of the American Wagyu Association have been not only good enough to provide the photo of Wagyu Beef but to also outline the rib eye. Note: There is NO BONE in side the red outline; yes, there is a full circle of waste fat, not marbling.Yes, the surface of the full rib cut, as shown here, has a remarkable amount of waste tallow. The same "camel strap"(yellow area, surrounded by waste tallow, lower right of photo) that is usually seen in chuck cuts; and a cap of waste bone usually (according to the new laws) trimmed off. Yes, a "rib-eye" -boneless cut-renders the rest of the meat unsaleable useless for most anything-except- A PRIME RIB BURGER- which even with the over inflated price is still far less profitable than calling it a PRIME, BONE IN, RIB-EYE. All in all the entire rib cut is, at least, 40% waste. All that cholesterol in a prime-rib burger; I do hope they added enough seasoning that it was at least good tasting-perhaps we are in need of a trust fund or some punitive charges, similar to the ones levied against asbestos alcohol and tobacco manufacturers.
A Further Note: Of course I can not be absolutely sure, but none the less I do presume that the other drawn circle (top centre of the photo) marks where'PINK SLIME" was injected as an UNLABELLED, added ingredient - you know, just for added flavour, taste and value to the consumer.
I came across on another site. Quote:A Further Note: Of course I can not be absolutely sure, but none the less I do presume that the other drawn circle (top centre of the photo) marks where'PINK SLIME" was injected as an UNLABELLED, added ingredient - you know, just for added flavour, taste and value to the consumer.
Themeathouseblog.com/2011/11/30/meat-the-butcher-prime-rib/ "1 3-bone Prime Rib Roast- boned, rolled and tied (our butchers can do this for you, just ask!)"-line from a recipe
Yes, their butchers can do this for you; but, you would then have a boned, rolled and tied(ribs usually tied on a boneless cut of some kind) joint of beef; something you might quite conceivably wish to braise or even cut up and stew. It is no longer standing/prime rib and if you did not witness the operation being done, might easily come from the chuck,or anywhere else on the beef carcass (the tied on ribs coming from the plate section); a practice not at all uncommon among the more unscrupulous butcher shops and supermarkets, especially since the cap or backbone is now removed regardless. I, for sure, for sure, would not buy the cuts illustrated on the page.The first (Frenched Rib Cut) looks as though it has been kicking around in a freezer for about 3 years. The second, although still with the huge core of unnecessary waste fat-that amount of unhealthy, waste interior, would appear to have been cut from a wet pack primal cut suet is not considered to be marbling. Notice: Their cut does not look anything like the one shown above; I wonder which should be considered the most reliable?
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