If I have a boneless beef rib roast, and I slice it into steaks,
what cut of steak would this be called?

(If it makes any difference, I am slicing it at right angles
to the backbone of the animal...)

Thanks,

Steve

Steve Pope wrote:
If I have a boneless beef rib roast, and I slice it into steaks,
what cut of steak would this be called?

(If it makes any difference, I am slicing it at right angles
to the backbone of the animal...)

Thanks,

Steve

You can get a bunch of ribeyes from a standing rib roast as well as strip
steaks (aka NY strip) and nice meaty beef ribs. Just takes a sharp knife.

Jill

jmcquown wrote:

Steve Pope wrote:

If I have a boneless beef rib roast, and I slice it into steaks,
what cut of steak would this be called?

(If it makes any difference, I am slicing it at right angles
to the backbone of the animal...)

Thanks,

Steve

You can get a bunch of ribeyes from a standing rib roast as well as strip
steaks (aka NY strip) and nice meaty beef ribs. Just takes a sharp knife.

Yes, that's what's confusing me -- the two steaks I cut off this
roast to me seem sorta like NY steaks, and sorta like rib-eyes.

Steve

"Steve Pope" wrote in message
...
If I have a boneless beef rib roast, and I slice it into steaks,
what cut of steak would this be called?

(If it makes any difference, I am slicing it at right angles
to the backbone of the animal...)

I think you'd have Spencer steaks.

Paul

In article ,
(Steve Pope) wrote:

If I have a boneless beef rib roast, and I slice it into steaks,
what cut of steak would this be called?

(If it makes any difference, I am slicing it at right angles
to the backbone of the animal...)

Thanks,

Steve

Boneless rib steaks. Love it.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

"Melba's Jammin'" wrote

(Steve Pope) wrote:

If I have a boneless beef rib roast, and I slice it into steaks,
what cut of steak would this be called?

Boneless rib steaks. Love it.

We've used a couple of rib roasts from Costco that way this
year. Cut them into four or five thick steaks and grill them.
Cut that into slices and it's a meal fit for a king.

nancy

Thanks for all the replies, everyone....

Steve

On Thu, 12 Jul 2007 09:24:32 -0500, Steve Wertz
wrote:

Boneless Ribeye.

Speaking of ribeye, this is a 1.7lb "bone-in ribeye" pictured here
(which I ate last night):

http://tinypic.com/fullsize.php?pic=521z9xh

That is a well marbled piece of meat! Too much connective fat (or
whatever it's called) for me... but I haven't seen one of those in
years. Which USDA grade was it?
--

History is a vast early warning system
Norman Cousins

"Steve Pope" wrote in message
...
jmcquown wrote:

Steve Pope wrote:

If I have a boneless beef rib roast, and I slice it into steaks,
what cut of steak would this be called?

(If it makes any difference, I am slicing it at right angles
to the backbone of the animal...)

Thanks,

Steve

You can get a bunch of ribeyes from a standing rib roast as well as strip
steaks (aka NY strip) and nice meaty beef ribs. Just takes a sharp knife.

Yes, that's what's confusing me -- the two steaks I cut off this
roast to me seem sorta like NY steaks, and sorta like rib-eyes.

Steve

Steaks from the rib primal without the bone are ribeyes. With the bone they
are called rib steaks. Strip steaks come from the loin primal.

Paco's Tacos wrote:

Steaks from the rib primal without the bone are ribeyes. With
the bone they are called rib steaks. Strip steaks come from the loin primal.

Thanks, thanks....

Steve

Steve Pope wrote:
If I have a boneless beef rib roast, and I slice it into steaks,
what cut of steak would this be called?

A rib steak.

Take just the eye and you have a rib-eye steak.

Bone-in it would be a cowboy steak.

(If it makes any difference, I am slicing it at right angles
to the backbone of the animal...)

It makes a difference. If you slice it the long way
we have to kill you for wasting good meat.

--Blair

Blair P. Houghton wrote:

Steve Pope wrote:
If I have a boneless beef rib roast, and I slice it into steaks,
what cut of steak would this be called?

A rib steak.

Take just the eye and you have a rib-eye steak.

Bone-in it would be a cowboy steak.

Aha. My main butcher sells a cowboy steak. It's about two
or three pounds and has a large rib-bone sticking out of it.
I think the allusion is to grabbing it by the bone during the
grilling operation.

(If it makes any difference, I am slicing it at right angles
to the backbone of the animal...)

It makes a difference. If you slice it the long way
we have to kill you for wasting good meat.

Right, I figured that much out.

Steve

Steve Wertz wrote:
That was a slice of the cap I showed in the close-up, FWIW. It
has the best texture and cooks up much better than the actual
"eye". Some steak houses actually discard or trim this piece in
favor of the small end for customer preference. I think they're
friggen nuts.

It's my favorite part of the rib steak. I think it's the integral fat
(which appears clearly visualized in your photo).


-sw

-bwg

In article ,
Steve Wertz wrote:

On Thu, 12 Jul 2007 10:44:40 -0400, Nancy Young wrote:

We've used a couple of rib roasts from Costco that way this
year. Cut them into four or five thick steaks and grill them.
Cut that into slices and it's a meal fit for a king.

That's really the way to do it. I usually have the butchers cut
me off the large end bone of a rib roast if I just want a steak
rather than a roast. Leave the rest for the roasters.

I really don't like the small end - which is more like a strip
steak. I prefer the muscles you see in the proportions I
pictured. I prefer even more of the "cap", but this is as best I
could do for $25.

That was a slice of the cap I showed in the close-up, FWIW. It
has the best texture and cooks up much better than the actual
"eye". Some steak houses actually discard or trim this piece in
favor of the small end for customer preference. I think they're
friggen nuts.

-sw

And I totally agree...

I'm still not up to spending $8.00 per lb. for even my favorite steak.
sigh But, HEB has strip steaks right now for $5.99, and some selected
T-bones. I bought 5 nice steaks for $24.00 this morning. I'll enjoy them
at a later date as I already had meat thawed that needed to be used.

I love beef but can seldom afford it any more. :-(

Anyone want to split a whole calf in the Austin area?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Paco's Tacos wrote:

Steaks from the rib primal without the bone are ribeyes. With the bone they
are called rib steaks.

Technically true. But all the restaurants and grocery stores seem to
call them "bone-in ribeye"

I'm not going to argue. I'm just going to enjoy them. A ribeye by any
other name...