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  • The “Know-it-all” Rib Eye Guide

    Post by : MrMeat

Rib Eye 1.0: The Basics

Other names: Entrecôte, Delmonico, Scotch fillet, Spencer steak, Beauty steak, Bife ancho, Rib steak (bone-in), Cowboy steak (bone-in)

 Where it's from: Upper ribcage, ribs #6-12. Rib eyes are basically a prime rib or standing rib roast cut down into individual steaks.

What it looks like: Lots of fat marbling. The middle (central eye) has a finer grain while the outer section is looser and fattier.

 What it tastes like: Super beefy, juicy, and flavorful.

 

Existential questions of a Rib eye lover

 

#1: Grass-fed or Grain-fed?

The main differences between grain-fed and grass-fed beef lay on the cattle diet and roaming:

The factors mentioned above affect the flavor of the meat. Grain-fed beef has a higher content in fat, which translates in a fattier and aromatic beef. On the contrary grass-fed beef is a little bit chewier and has a stronger beef taste.


#2: Steaks or whole piece

For steaks:

This is a matter of preference and it’s totally arbitrary. Some people prefer the comfort of buying already nicely and evenly sliced steaks, while others might opt for a whole piece of meat and then slice it in steaks themselves.

Normally the latter prefer to do the cutting themselves for two main reasons. Firstly, if you have a whole piece of rib eye you can make the steaks as thick (or thin) as you want, so this is a way to customize your steaks.

 Secondly, getting a whole rib eye enables you to do a home-made dry aging. Dry-aging can only be done with big chunks of meat since after the aging, the outer part meatneeds to be trimmed.


Whole ribeye for roasting

Ribeye does not necessarily need to be made into steaks. The whole ribeye can be used for a delicious roast.


#3: The bone issue

The common belief says that meat cooked on the bone --especially when grilled or barbecued -- is juicier than meat without the bone. So conventional wisdom leads us to think that a bone-in ribeye is tastier than a boneless ribeye. But is this true? Let's pay a look at the facts.

From left to right: bone-in rib eye steak, boneless rib eye steak


Flavor from the bone?

There is the belief that the bone marrow gives greater flavor to the meat. However this is not true or, at least, this does not have a huge difference when it comes to the flavor.

The main idea behind this myth is that the marrow makes its way through the dense bone walls into the meat, giving it an additional juiciness and flavor. But actually the bone walls do not dissolve or meltduring the cooking process, which means that -- unless you crack the bones or braise the meat and bone together --the marrow will not reach the meat. 


Bone meat = Tender?

The bone protects the meat attached to it from the heat of cooking. It is important to take not to place the digital thermometer in those areas where the meat is attached to the bone when testing the temperature of your meat, since the bone keeps that meat at a lower temperature. A part from this little change in temperature, the bone does not have much more effect on how the meat is cooked, so it will not stop you from overcooking it or making the meat tenderer.

This article was posted by Mr. Meat
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www.mrmeat.com.cn/en

Date:2016-06-22 14:38:12
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