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Beef cuts

Media: Beef cuts

Arib steak (known ascôte de bœuf ortomahawk steak in the UK) is abeefsteak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the termrib eye steak is used for a rib steak with the bone removed; however, in some areas, and outside the US, the terms are often used interchangeably. The "rib eye" or "ribeye" was originally, the central portion of the rib steak, without the bone, resembling an eye. The rib steak can also be prepared as a tomahawk steak which requires the butcher to leave the rib bone intact,^[1] french trim the bone and leave it at least five inches long. The tomahawk steak resembles the Native Americantomahawk axe from which it gets its name.^[2]

It is considered a more flavorful cut than other steaks, such as thefilet, due to the muscle being exercised by the animal during its life. It is themarbling of fat that makes this suitable for slow roasting orgrilling cooked to different degrees ofdoneness. Marbling also increases tenderness, which plays a key role in consumers' rib steak purchase choices.^[3][4]

• In theUnited States cuisine, a bone-attached beef rib can be called "rib steak", "beef rib", "bone-in beef rib", "tomahawk steak", "bone-in rib steak", "ribeye steak" or "cowboy cut".
• InAustralia andNew Zealand, a bone-in rib steak is called a "ribeye". When the bone is removed, Australians and New Zealanders call the resulting piece of meat a "Scotch fillet" or "whiskey fillet".
• InFrench cuisine, the rib steak (with bone attached, calledcôte de bœuf, literally: "beef rib") is a very popular dish and it is not uncommon to find French restaurants where a massive singlecôte de bœuf is served for two or more dinner guests. The Frenchentrecôte corresponds to therib eye steak, that is, a rib steak separated from its bone.
• InArgentine cuisine, roast short ribs are called indistinctlyasado de tira ortira de asado. The rib steak is known asancho de bife for the entire cut, served with or without the bone, andojo de bife for the rib eye.
• InSpanish cuisine, in Spain, a bone-attached rib steak is calledchuletón, while the same cut of meat, when its bone is removed, is called, in Spain,entrecote, a word originated in the Frenchentrecôte.
• In British cuisine, the termscôte de boeuf, and tomahawk steak, have been widely adopted to refer to the bone-attached rib steak.
• In the Middle East, beef ribs are often found in rib restaurants instead of the non halal pork ribs.

• 
  A rib steak, raw, with bone attached (côte de bœuf)
• 
  A rib steak, grilled on a barbecue
• 
  A raw French rib eye steak,
  without the bone (entrecôte)
• 
  A rib steak, grilled on a griddle
  and served with French fries

• Pork ribs
• Cotoletta

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