What is a Ribeye Steak?

This is known as the butchers’ steak of choice and today I want to tell you why…

For a kick-off, this is the steak to choose for maximum flavour. It’s heavily marbled, and as we know, the fat is where the flavour is, so this steak has a really rich and beefy taste.

Where does it come from?

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Before we can cut any steaks, we first have to break down the rib area of the carcase, eventually leaving us with the Ribeye Roll. We prepare this cut from the Forerib which is located in front of the Sirloin, on top of the Hindquarter Flank and directly next to the Middle Rib. When we are butchering this joint, the blade bone cartilage, associated muscles, gristle, external fat covering and flank are all removed to leave only the best Ribeye meat, in one neat and tidy whole roasting cut. Once it has been trimmed, only the main ‘eye’ muscle remains and it becomes clear to see from its cross-section that it is from this joint where the Ribeye Steaks are cut.

Fat & Flavour

As I’ve already mentioned, fat is responsible for a lot of the rich flavour in a Ribeye. Understandably, lots of us are very conscious about our diet and fat intake, and this often steers us in the direction of an alternative steak cut such as the leaner Fillet or the less marbled Sirloin.

But…as the dieticians never tire of telling us, “everything in moderation”, so providing you’re not scoffing food from your local take-away every night of the week, or like me, are fitting in a weekly game of football, a wee bit of fat in its natural form is fine, so there is absolutely nothing wrong with a good old Ribeye every now and again!

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Another massive factor in the flavour of our Ribeyes, as with all our steaks, is our dry aging process.

We mature our Ribeye Steaks on the bone, for up to 28 days in a temperature and humidity controlled maturation room. Allowing the beef to mature in this way does make the whole process more expensive, as up to 8-10% of the beef is lost through having to trim off the outer surfaces at the end of the maturation time. However we feel the results are well worth this loss for the guaranteed tenderness, fantastic flavour and brilliant eating quality you only get from meat that’s been aged properly in this traditional way.

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Right, I know that’s been a fair heap of information, but I hope that gives you a better understanding of what a Ribeye Steak is and why we call it the butcher’s favourite. Remember, if you have any questions for me don’t hesitate to email me at headbutcher@donaldrussell.co.uk or find us on facebook

Mark

Head Butcher

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