Where Does Ribeye Come From: A Complete Guide to the Cut

The ribeye steak is a king among beef cuts, celebrated in steakhouses and backyards for its perfect balance of rich flavor and succulent tenderness. But have you ever wondered, where does ribeye come from on the cow? Understanding the specific ribeye steak location is the key to knowing why it’s so delicious.

This guide will walk you through the simple anatomy of this prized cut of beef, detailing the exact rib section it comes from, the different muscles that make it special, and what gives it its famous name.

The Ribeye Steak Location on a Cow

A ribeye steak comes from the upper part of the cow, specifically from the rib primal cut. Imagine the cow’s back, running from the shoulder (chuck) to the mid-back (loin). The ribeye is situated in the center of this area, specifically between the 6th and 12th ribs.

This location along the backbone is crucial. The muscles in this part of the forequarter don’t do a lot of heavy work, which is why the meat is so tender and develops the beautiful marbling that gives the ribeye its signature flavor. This area is a source for many prized cuts; for example, the grilled chuck roast comes from the section just in front of the rib primal.

The Two Amazing Parts of the Ribeye

What makes a ribeye truly special is that it’s made of two distinct muscles, each with its own texture and flavor. Understanding the parts of the ribeye will make you a more informed steak buyer.

1. The Eye of the Ribeye (Longissimus Dorsi): This is the larger, central part of the steak. It’s a very tender, fine-grained muscle that makes up the bulk of the cut. It’s the same muscle that continues down the back to form the New York strip steak in the short loin section.
2. The Ribeye Cap (Spinalis Dorsi): This is the treasure. The ribeye cap is the smaller, crescent-shaped muscle that wraps around the top of the eye. It is the most flavorful and tender part of the entire steak, with incredible marbling. Many chefs and barbecue experts consider this single muscle to be the most delicious bite of beef on the entire animal.

Rib Eye Steak Meaning & Other Names

The rib eye steak meaning is quite literal: it is the “eye” of the beef rib. When the steak is cut, the central muscle (longissimus dorsi) looks like an eye, giving the cut its name.

You might also see another name for rib eye on a menu depending on your location. Common names include:

• Delmonico Steak
• Spencer Steak
• Scotch Fillet (in Australia and New Zealand)

What is the Difference Between Rib Steak and Ribeye?

This is a common point of confusion. The main difference between rib steak and ribeye is the bone.

• A Ribeye is typically boneless.
• A Rib Steak is the exact same cut of meat, but with the rib bone still attached.

A bone-in rib steak offers extra flavor and presentation points. In fact, a where does tomahawk steak come from on the cow is simply a very thick rib steak with the entire long rib bone left on.

Pro Tip: Because the ribeye is so tender and well-marbled, it’s one of the most expensive beef cuts per pound. The cost of beef is affected by many factors, from the specific cut to how it’s prepared. This is also why people often wonder why is beef jerky so expensive, as the dehydration process greatly concentrates the weight and cost of the original meat.

Conclusion of Where Does Ribeye Come From

So, where does ribeye come from? It comes from the best part of the cow’s rib section, a location that blesses it with natural tenderness and rich marbling. By understanding its anatomy—from the flavorful ribeye cap to the tender eye of the ribeye—you can better appreciate why this steak is a favorite among chefs and grill masters everywhere. While this cut is perfect for high-heat cooking methods like grilling vs broiling, other cuts require different approaches.

Now that you’re an expert on the ribeye, why not compare it to another iconic cut by reading our guide on prime rib vs ribeye?

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