The Differences, Between Rib-Eye and Rib Steak
Many people ask "what is the
difference between a rib eye steak and a rib steak." Well, in reality not
much and yet a whole lot. Although the bone in rib steak will most often contain
much waste tallow; both have excellent to excessive marbling "which creates its savoury buttery flavour and tenderness. It is the juiciest of steaks and if you want the absolute best, ask for Certified USDA Prime Rating"
By now, if, you followed the link that I have enclosed there in, and if, you read it ALL; you will know that none of the statements made by the quoted author or authors as the case may be, hold any truth whatever: any rib cut is; and always has been a second rate cut, "in today's market", marbling has very, very, little to do with flavour, tenderness, or texture, and if, the steak is cut from USDA Prime it is almost guaranteed to be; not only; a second rate steak but it will be cut from second rate beef; at least when compared to that -still being exported -from my country,Canada.
By now, if, you followed the link that I have enclosed there in, and if, you read it ALL; you will know that none of the statements made by the quoted author or authors as the case may be, hold any truth whatever: any rib cut is; and always has been a second rate cut, "in today's market", marbling has very, very, little to do with flavour, tenderness, or texture, and if, the steak is cut from USDA Prime it is almost guaranteed to be; not only; a second rate steak but it will be cut from second rate beef; at least when compared to that -still being exported -from my country,Canada.
What's The Difference?
"Essentially the "Rib-Eye" and
"Rib Steak" are very close, to being the same cut of meat [(neither has to be cut into steaks], except the Rib-Eye fillet (Longissimus Dorsi Muscle) is by definition, and, thus,
necessity, boneless.
In the United States of the Americas, due to their ALWAYS
contrary manner; "bone in Rib Steaks, of course, include the rib bone and are often called a "Bone-In Rib Eye Steak".
"Regardless of which steak you
choose, when you take that first bite, you'll know you chose one of the best
cuts of steak particularly if it's certified USDA Prime Beef which is the
ultimate in taste and tenderness.
“Rib Portion of Beef: This [(second rate]) "cut of beef is located at the top of the rib primal portion of the
beef and generally comes from the section of beef spanning from ribs six through twelve[(note: this would be
six, 6 ribs)]. Yes, you guessed it. Rib steaks are the same as Prime Rib. When
combined as a multiple Rib Roast Section and roasted, it is [(now often referred to as)] Prime Rib. When each bone section is sliced and then grilled,[apparently
broiling/roasting, or frying does not count)] it becomes a bone-in rib steak."
It is interesting to note that rib steaks are often referred to as different names. In Australia, when the bone is removed, it is often called a "Scotch Fillet". In the United States of the Americas [(again due to their always contrary nature, the rib steak or even rib eye)] is sometimes called a "Delmonico"even though the original Delmonico steak was in all probability;Stripped Sirloin- .—original source, of, quoted material only;
It is interesting to note that rib steaks are often referred to as different names. In Australia, when the bone is removed, it is often called a "Scotch Fillet". In the United States of the Americas [(again due to their always contrary nature, the rib steak or even rib eye)] is sometimes called a "Delmonico"even though the original Delmonico steak was in all probability;Stripped Sirloin- .—original source, of, quoted material only;
http://www.primesteakhouses.com/difference-ribeye-rib-steak.html
©Al (Alex, Alexander,) D Girvan. All rights reserved.
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