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Rib Steak?

ChipperChipper Posts: 35
edited 3:47AM in EggHead Forum
Rummaging through the last of my dad's Chistmas present (a quarter of a beef that he raised and had processed close to his house) and came across a package labeled "RIB STEAK". I have not heard of this cut before. Is it another name for ribeye? Do I cook it similarly to a ribeye or would I need to do a little more prep work? [p]Thanks,
Chipper

Comments

  • HuckHuck Posts: 110
    Chipper,
    That be the cut! That's one fine cut of meat. You're gonna LOVE it! It's our favorite.

  • ZipZip Posts: 372
    Chipper,[p]My first guess would be yes, but considering all the regional differences in cuts of meat, I could be wrong. The only way to be sure would be a visual inspection.[p]Zip
  • Chipper,
    Here in Colorado at least, they cut what could be a standing rib roast into steaks. They come bone-in, i.e. rib bone attached, or boneless, i.e. the meat that's between the bones. I did 2 bone-in last night for dinner - just a light coating of Char-Crust applied about 30 minutes before they hit the grate at 700º. Huck is right - they're number one!

  • Nature BoyNature Boy Posts: 8,469
    BlueSmoke,
    That is what they are here on the east coast too. Just slices of prime rib. Lots of marbling. It is one of my favorite steaks as well.
    Cheers!!
    NB

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
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  • ShelbyShelby Posts: 803
    Chipper,
    I've had calves/cows butchered before. It'll be a rib-eye, most likely with bone in. Problem I found with many though is they aren't as thick as we'd like. But either way, it's good meat and should be a good meal.

  • HuckHuck Posts: 110
    Chipper,
    On second thought, I'm not at all sure what it is. It very well may be a toxic, tough cut of animal that is unusable for human consumption. Please wrap it in foil, tape it up in a styrofoam cooler and UPS it to me for inspection. I'll let you know what it is/was.

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