Rib steak
Where does the term ribeye come from?
Steak
Rib chop Rib eye steak Beef Alternative Merchandising Rib eye steak Steak
Rib_chop-Abstract Rib_eye_steak-Abstract Beef_Alternative_Merchandising-Cuts Rib_eye_steak-Variants Steak-Rib_steak
A rib chop comes from the rib section of an animal, usually the term is used for pork and lamb. Rib chops are considered the ribeye of pork and lamb. 
The rib eye or ribeye (also known as Scotch fillet in Australia and New Zealand), is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the Longissimus dorsi muscle but also contain the Complexus and Spinalis muscles. 
 From Strip Loin: Top Loin filet and Top Loin petite roast. From Top Sirloin Butt: Top Sirloin filet, Top Sirloin cap steak and Top Sirloin petite roast. From Ribeye: Ribeye filet, ribeye cap steak and ribeye petite roast.  
A rib steak is a beef steak 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 term "cowboy cut" is often used in American restaurants for a bone-in rib eye. The rib eye or "ribeye" was originally, as the name implies, the center best portion of the rib steak, without the bone. In Australia, "ribeye" is used when this cut is served with the bone in. With the bone removed, it is called "Scotch fillet". It is both flavorful and tender, coming from the lightly worked upper rib cage area. Its marbling of fat makes it very good for slow oven roasting and grilling. 
A rib steak is a beef steak 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, as the name implies, the center best portion of the rib steak, without the bone.