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Rib Steak?

ChipperChipper Posts: 35
edited 4:40AM 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,


  • HuckHuck Posts: 110
    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: 8,523
    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.
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  • ShelbyShelby Posts: 803
    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
    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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