This article is a stub. It is one paragraph, and as such, should be merged into Steak (which is currently also a stub). --SecretAgent 03:41, 20 Feb 2005 (UTC)
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I think this should be reworded since it seems to be false.
", the rib eye is one of the most popular, juiciest, and expensive steaks on the market."
Ribeyes are somewhat expensive, i'm a meat clerk for Kroger. We sell Angus Ribeyes for $11.99 / lb, Nolan Ryan Ribeyes for $10.99 / lb, USDA select ribeyes for $10.99 / lb, and Laura's lean ribeye for $12.99 / lb. The most expensive portion of the cow is the tenderloin. If you get select its $14.99 / lb, Nolan Ryan is $14.99 / lb, and the angus is $16.99 /lb as well, so its not the most expensive.
It is not "one of the most expensive cuts" It is in the mid to high end range as the meat clerk from Kroger indicated. Badger42
That picture looks like a NY strip...This is what I've seen ribeyes look like http://spinacare.files.wordpress.com/2007/03/bigstockphoto_ribeye_steak_1241204.jpg
Does it just look different because it's trimmed? 192.17.197.23 (talk) 18:52, 3 February 2009 (UTC)[reply]
No Rib Eyes are round as the previous user stated. The picture in the article does indeed look like NY Strip. The correct picture should be used. Badger42
I have a picture of some ribeye steaks that i just sliced from the roast yesterday. How can I add them? — Preceding unsigned comment added by 173.72.230.208 (talk) 15:49, 9 October 2011 (UTC)[reply]
Be assured - the photograph is of a ribeye steak. A ribeye steak may be somewhat round (cut from the large end) or it may be somewhat elongated (cut from the smaller end of the rib roast). But the sure-fire way to tell it's a ribeye is to look for the Spinalis muscle (aka ribeye cap) which runs along and around the outer edge of the steak. It's distinctive and separated by a fairly thick layer of fat. In fact, this muscle is frequently regarded as the most important part of the steak - a ribeye would not be a ribeye without it. Strips steaks do not have anything like this. Mark The Droner (talk) 16:34, 25 January 2017 (UTC)[reply]
The one given here also applies to short ribs, prime ribs, standing rib roast, and anything else near the unfortunate cow's ribs. Also, give a picture and please define "eye". TechnoFaye Kane 07:41, 19 August 2010 (UTC)[reply]
The page lists three muscles which are distinctive of a ribeye steak. Short ribs don't have these three muscles. Prime rib, or standing rib do, because they're the same thing. The difference is they're roasts, not steaks.
Nonetheless, I agree a better description is needed for ribeye. The Spinalis muscle needs to be emphasized in my opinion, because it is the distinctive quality of a ribeye steak, and is also easily recognizable. If one is not sure if a given steak is a ribeye, all one has to do is look for this muscle which runs along the outer edge of the steak. RE the eye, I believe the eye refers to the largest part of the ribeye, the round muscle which makes up the majority of the steak. But this may seem counter-intuitive, because if one trims off the other parts of the steak leaving only the eye, it's no longer a ribeye, because a ribeye steak must include the Spinalis muscle.
The page seems to describe the ribeye steak and rib steak by simply referencing the bone. This is completely inadequate. Removing the bone from a rib steak does not make it a ribeye. Leaving the bone in on a ribeye steak and then calling it a rib steak is also misleading. Mark The Droner (talk) 16:47, 25 January 2017 (UTC)[reply]
Need to add a section to talk about the bone-in ribeye steak, which is referred to as a Tomahawk Chop. — Preceding unsigned comment added by Jetpen (talk • contribs) 04:44, 12 February 2012 (UTC)[reply]
The external link to the USDA PDF file is wrong, but I have neither the knowledge nor motivation to actually find the correct link. So, you know, heads up. 98.223.57.113 (talk) 00:03, 29 May 2012 (UTC)[reply]
I think that in the U.S. the term «Bone-In Ribeye» is used for the ribeye steak with it's bone attached. At least at the local Steakhouse I was dining yesterday. --Jackobli (talk) 22:42, 8 May 2013 (UTC)[reply]
In the 1970s, the proprietor of Robert's Steakhouse in Clarksville, Virginia published on the restaurant menu his claim that he had originated the term rib-eye to describe this cut of beef. The restaurant has since closed, although The Lamplighter is operating on the same site. — Preceding unsigned comment added by 149.168.132.16 (talk) 13:15, 15 November 2013 (UTC)[reply]
