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...