Steak cut question

Steve Pope said:

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 said:

Steve Pope wrote:

Quoted message said:

Quoted message said:

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

Quoted message said:

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" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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

Steve Pope said:

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

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
http://tinypic.com/fullsize.php?pic=4knoqbb
http://tinypic.com/fullsize.php?pic=4mlvx47

-sw

jmcquown said:

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.

You cannot get strip steaks from a rib roast. Please refrain from
answering if you don't have a clue what you're talking about.

Duh.

-sw

Steve Pope said:

jmcquown said:

Steve Pope wrote:

Quoted message said:

Quoted message said:

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

Quoted message said:

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.

They're ribeyes. The small end of the rib roast will look more
like strip steaks than the steaks you'd get from the large end of
the rib roast.

-sw

In article <[email hidden]>,

(Steve Pope) said:

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'" <[email hidden]> wrote

Quoted message said:

(Steve Pope) said:

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

Quoted message said:

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

Steve Wertz said:

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

sf said:

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

Quoted message said:

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?

This is the highest sub-grade of Choice. I usually get the Prime
for a buck or two more (or less at a cheaper store), but this was
the best looking of the ones on display at the time. Choice can
be as good or better than Prime depending on the individual steak.
This steak was almost $25.

-sw

"Steve Pope" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

jmcquown said:

Steve Pope wrote:

Quoted message said:

Quoted message said:

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

Quoted message said:

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 said:

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 said:

Paco's Tacos said:

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....

But still not quite correct. It is a matter of local labeling,
though.

You must have had teaks from the large end. They can look like
strips, but have a much different texture.

-sw

Steve Pope said:

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.

Quoted message said:

(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 said:

Steve Pope said:

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

Quoted message said:

A rib steak.

Quoted message said:

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

Quoted message said:

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.

Quoted message said:

Quoted message said:

(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

Nancy Young said:

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

Steve Wertz said:

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).

Quoted message said:

-sw

-bwg

Steve Pope said:

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.

A cowboy steak, though not an approved term, is usually one full
bone, usually frenched so you can grab the bone and eat it like a
large beef rib - no fork.

Mine was indeed sold as a "Cowboy steak", but it's just a bone-in
ribeye in proper meat cutters terminology.

-sw