Beef Ribs

A rib steak (known as côte de boeuf or tomahawk steak in the UK) is a beefsteak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak is used for a rib steak with the bone removed; however, in some areas, and outside the U.S., 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, french trim the bone and leave it at least five inches long. The tomahawk steak resembles the Native American tomahawk axe from which it gets its name.

It is considered a more flavorful cut than other steaks, such as the fillet, due to the muscle being exercised by the animal during its life. It is the marbling of fat that makes this suitable for slow roasting or grilling cooked to different degrees of doneness. Marbling also increases tenderness, which plays a key role in consumers' rib steak purchase choices.
* The short ribs: several ribs cut from the rib and plate primals and a small corner of the square-cut chuck.

Terminology

* In the United 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".
* In Australia and New 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".
* In French cuisine, the rib steak (with bone attached, called ''côte de bœuf'', literally: "beef rib" or "side of beef") is a very popular dish and it is not uncommon to find French restaurants where a massive single ''côte de bœuf'' is served for two or more dinner guests. The French '' entrecôte'' corresponds to the rib eye steak, that is, a rib steak separated from its bone.
* In Argentine cuisine, roast short ribs are called indistinctly ''asado de tira'' or ''tira de asado''. The rib steak is known as ''ancho de bife'' for the entire cut, served with or without the bone, and ''ojo de bife'' for the rib eye.
* In Spanish cuisine, in Spain, a bone-attached rib steak is called ''chuletón'', while the same cut of meat, when its bone is removed, is called, in Spain, ''entrecote'', a word originated in the French ''entrecôte''.
*In British cuisine, the terms ''côte 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.

Images

File:Rib-steak-raw-MCB.jpg, A rib steak, raw, with bone attached
File:Côte de bœuf au barbecue.JPG, A rib steak, grilled on a barbecue
File:Entrecôte charolais 01 fcm.jpg, A raw French rib eye steak,
without the bone (''entrecôte'')
File:Cote de boeuf p1040932.jpg, A rib steak, grilled in a griddle
and served with French fries

See also

* Pork ribs
* Cotoletta

References

Cuts of beef

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