Ribeye steaks

"jmcquown" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Dog3 said:

"Gregory Morrow"
<[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Dog3 wrote:

> Wayne Boatwright <[email hidden]> wrote in
> news:[email hidden]:
>
>> On Sun 07 Aug 2005 05:25:10a, Dog3 wrote in rec.food.cooking:
>>
>>> "jmcquown" <[email hidden]> wrote in
>>> news:[email hidden]:
>>>
>>>>
>>>> Remember when flank steak was about 49 cents/lb? Now, if you can
>>>> find flank steak, it's $9.99/lb (at least around here). The
>>>> Mexican restaurants buy it up for fajitas and the Asian places
>>>> buy it up for stir-fry beef. Sometimes I can catch it on sale.
>>>> I do a simple marinade of teriyaki or soy with lemon juice, lots
>>>> of garlic, ginger, pepper, onions. Grilled rare, sliced thinly
>>>> against the grain. Delicious!
>>>>
>>>> Jill
>>>
>>> Oh yes, I remember the good old days when flank steak was
>>> considered a crappy piece of meat and was dirt cheap. Cheap prices
>>> went by the wayside along with the price on fish, such as
>>> swordfish, halibut etc. All used to be reasonably priced until
>>> they became 'popular'.
>>>
>>> Michael
>>>
>>
>> Considering the prices, almost everything must be "popular" now!
>>
>
> No [censored]! I saw banannas for 99 cents a pound the other day.
>

Are you kidding!? Bananas have been as cheap lately as $.13/pound,
this past week they were three pounds for a buck...

Orange juice has been very cheap, sometimes 3 64 oz. cartons of Dole
whatever for five bux. Tropicana at $1.99...

Bone - in chix breast is this week $.98/lb, a coupla weeks back
boneless was $1.69...pork has been cheap, too.

But fish is farirly expensive, I rarely eat it. Sometimes salmon
will be on sale for a decent price. An old standy, catfish, seems
to have gone from "poor food" status to "trendy", fillets run about
six or so bux a pound...

[all prices per my local soopermart, Treasure Island in Chicago...]

I got some banannas today at the Sappington Farmer's Market for 29
cents a pound. They are running between 69 and 79 cents at
Dierberg's and Schnucks. I still buy fish, I don't care how high in
price it gets. I love the stuff 😉 Oh, Greg, you sent me an email
and my spam filter deleted it before I could read it. Can you resend
it? For some reason the filter decided to pick on you and Jill but
leave the mortgage people spam willing to give us a $750,000 second
mortgage... <snort>

Michael

Darn! Is that why you didn't pick up your birthday e-card?!

Jill

No... I put in another thread that my spam filter caught you and Greg in it
and asked that the emails be sent again. It was like watching you being
sucked down the drain when I opened my email. Thanks for the card though
😉

Michael

In article <[email hidden]>,
"Gregory Morrow"

Quoted message said:

Dog3 wrote:

Quoted message said:

Quoted message said:

No [censored]! I saw banannas for 99 cents a pound the other day.

Are you kidding!? Bananas have been as cheap lately as $.13/pound, this
past week they were three pounds for a buck...

Bananas are around $2.60/kg (call it $1.30/pound) where I live. And
NZ'ers eat more bananas per head of population than anywhere else in the
world.

Miche

--
WWMVD?

Quoted message said:

Renee <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Picked up some great looking Choice ribeyes yesterday at Winn
Dixie for

Quoted message said:

Ribeyes are supposed to be one of the most flavorful cuts of
meats. These are really thick so each one can easily feed two
people.

Quoted message said:

Can anyone tell me more about this cut of meat? If this were a
Prime cut instead of Choice and cut off the bone, would it be a
Filet of Prime Rib?

It's the same section of meat. Cut thin, they are rib steaks.
Cut roast size, it's what we know as "Prime Rib". Cut thin and
simply "minus the bone", it's a "Ribeye". Cut thicker (about
2-3"😉 and without the "outer pieces", the filet is a Delmonaco.

--
So if you meet me, have some courtesy,
have some sympathy, and some taste.
Use all your well-learned politesse,
or I'll lay your soul to waste.

Sheldon said:

Renee wrote:

Quoted message said:

Quoted message said:

Ribeyes are supposed to be one of the most flavorful cuts of
meats.

Quoted message said:

Ribeye IS the *least* flavorful cut of beef.

I always knew you had an idiot streak in you. lol
Thanks for the confirmation!

--
So if you meet me, have some courtesy,
have some sympathy, and some taste.
Use all your well-learned politesse,
or I'll lay your soul to waste.

jmcquown said:

as expensive as all get out! I think the last time I saw decent catfish
fillets it was $8 or $9 a pound. I can buy flounder for less than that and
flounder doesn't come from this area! It's just nuts.

Yep. I saw the same thing with talapia. Two years ago it was $4-5lb.
A week ago I saw it for $9lb. Insane.

nb

jmcquown said:

Heh, don't feel bad Greg. I live where they *farm* fresh catfish and it's
as expensive as all get out! I think the last time I saw decent catfish
fillets it was $8 or $9 a pound. I can buy flounder for less than that and
flounder doesn't come from this area! It's just nuts.

Yeah, I grew up by the Mississippi in Illinois and catfish was a
"modest" food, when the budget was low folx would have it instead of
meat. You could go right down to the fish markets and pick out some
big cats, we'd fry 'em up whole. And lotsa peeps caught their own.
They would keep them in big aerated livestock feeding tanks for a few
days and feed them cornmeal to "clean" them out somewhat. Smoked
sturgeon was another "budget" food, we'd buy a BIG whole one and it was
really good eating. I can't imagine what it would cost now. Maybe at
these riverside fish markets fish is still decently priced, haven't
been to any for a while...

Sometimes catfish nuggets will be on sale around for one - two bux a
pound, I'll stock up on them. It's about the only way I'll buy catfish
anymore, I'll be dammed if I'm going to pay goor - may prices for plain
'ole catfish...

I can usually these daze get strip steaks or nice big shrimp or
whatever cheaper than catfish - whoulda thunk it!? It's gone from
being a budget standby to being an ocassional splurge :-|

I know it's become a popular fish, it's featured on menus everywhere
now, but you can't tell me there is a shortage either, what with
intensive catfish aquaculture in the US South along with cheapo imports
from SE Asia...

--
Best
Greg

jmcquown said:

Heh, don't feel bad Greg. I live where they *farm* fresh catfish and it's
as expensive as all get out! I think the last time I saw decent catfish
fillets it was $8 or $9 a pound. I can buy flounder for less than that and
flounder doesn't come from this area! It's just nuts.

Yeah, I grew up by the Mississippi in Illinois and catfish was a
"modest" food, when the budget was low folx would have it instead of
meat. You could go right down to the fish markets and pick out some
big cats, we'd fry 'em up whole. And lotsa peeps caught their own.
They would keep them in big aerated livestock feeding tanks for a few
days and feed them cornmeal to "clean" them out somewhat. Smoked
sturgeon was another "budget" food, we'd buy a BIG whole one and it was
really good eating. I can't imagine what it would cost now. Maybe at
these riverside fish markets fish is still decently priced, haven't
been to any for a while...

Sometimes catfish nuggets will be on sale around for one - two bux a
pound, I'll stock up on them. It's about the only way I'll buy catfish
anymore, I'll be dammed if I'm going to pay goor - may prices for plain
'ole catfish...

I can usually these daze get strip steaks or nice big shrimp or
whatever cheaper than catfish - whoulda thunk it!? It's gone from
being a budget standby to being an ocassional splurge :-|

I know it's become a popular fish, it's featured on menus everywhere
now, but you can't tell me there is a shortage either, what with
intensive catfish aquaculture in the US South along with cheapo imports
from SE Asia...

--
Best
Greg

"I-zheet M'drurz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Renee <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Picked up some great looking Choice ribeyes yesterday at Winn
Dixie for

Quoted message said:

Ribeyes are supposed to be one of the most flavorful cuts of
meats. These are really thick so each one can easily feed two
people.

Quoted message said:

Can anyone tell me more about this cut of meat? If this were a
Prime cut instead of Choice and cut off the bone, would it be a
Filet of Prime Rib?

It's the same section of meat. Cut thin, they are rib steaks.
Cut roast size, it's what we know as "Prime Rib". Cut thin and
simply "minus the bone", it's a "Ribeye". Cut thicker (about
2-3"😉 and without the "outer pieces", the filet is a Delmonaco.

Cooked up one last night -- lightly oiled and peppered before throwing on
the grill. Seared on one side over high heat, turned and then cooked over
indirect heat the rest of the time. Medium rare and sliced thin like a
London broil -- not the usual way to serve it, I know. (It was certainly
more tender than a London broil.) And boy was it delish! There were only two
of us and we still have almost half of it left.

"I-zheet M'drurz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Renee <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Picked up some great looking Choice ribeyes yesterday at Winn
Dixie for

Quoted message said:

Ribeyes are supposed to be one of the most flavorful cuts of
meats. These are really thick so each one can easily feed two
people.

Quoted message said:

Can anyone tell me more about this cut of meat? If this were a
Prime cut instead of Choice and cut off the bone, would it be a
Filet of Prime Rib?

It's the same section of meat. Cut thin, they are rib steaks.
Cut roast size, it's what we know as "Prime Rib". Cut thin and
simply "minus the bone", it's a "Ribeye". Cut thicker (about
2-3"😉 and without the "outer pieces", the filet is a Delmonaco.

Cooked up one last night -- lightly oiled and peppered before throwing on
the grill. Seared on one side over high heat, turned and then cooked over
indirect heat the rest of the time. Medium rare and sliced thin like a
London broil -- not the usual way to serve it, I know. (It was certainly
more tender than a London broil.) And boy was it delish! There were only two
of us and we still have almost half of it left.

Renee said:

These have bones. The label says "U.S. Choice Ribeye Steak Bone-in". Sounds
like what they were trying to say is "We're selling you a Ribeye but leaving
the bone in." At $4.99 / lb, nicely trimmed with good marbling, I'll gladly
pay for that bone. :-)

Sounds like they don't know what the name is for the steaks
they are selling. Those are rib steaks. Rib eye means without
the bone. That label is sort of like saying, "boneless chuck, bone-in."
But, nevermind, the bone gives it more flavor anyway. Much better
with the bone, in my opinion.

Bill Ranck
Blacksburg, Va.

Renee said:

These have bones. The label says "U.S. Choice Ribeye Steak Bone-in". Sounds
like what they were trying to say is "We're selling you a Ribeye but leaving
the bone in." At $4.99 / lb, nicely trimmed with good marbling, I'll gladly
pay for that bone. :-)

Sounds like they don't know what the name is for the steaks
they are selling. Those are rib steaks. Rib eye means without
the bone. That label is sort of like saying, "boneless chuck, bone-in."
But, nevermind, the bone gives it more flavor anyway. Much better
with the bone, in my opinion.

Bill Ranck
Blacksburg, Va.

I think Rib Steak is a kosher cut of meat, whereas, Porterhouses and
Filet are not. Even though most Jews are not Kosher, they're used to
eating Rib Steak.

I find that sometimes they're good and sometimes not so good. They
definately need seasonong or even marinating. Sometimes the new
supermarket near us sells them a $3.99 a pound, as a loss leader, only
for that store. If you ask the butcher to cut you thick ones, over an
inch, he will pick nicer more marbled steaks. With a little bit of
Montreal Steak seasoning, they're pretty good. They aren't
Porterhouse but not bad.

Because of it's relationship to Jewish people, Rib Steaks are found on
the menus of restaurants in NY, NJ and Philadelphia.

The Food TV Channel and a steak competition that took place in
Arkansas and they all had to use marinated rib steaks.

Alan

Andy Q said:

"Renee" <[email hidden]> wrote in news:981Je.37240$iG6.27701
@tornado.tampabay.rr.com:

Quoted message said:

Ribeyes are supposed to be one of the most flavorful cuts of meats.

Renee,

I've never seen a rib eye steak on a menu. Porterhouse, t-bone, strip or
filet mignon. I guess it's got more fat than the others.

When the price is right, I buy bone-in rib eye to grind into hamburger.
It makes the best burgers. Saute some onion in the grease, toss some
cheese on, and damn if it's not a cheesesteak on a bun.

Imho,

Andy

I think Rib Steak is a kosher cut of meat, whereas, Porterhouses and
Filet are not. Even though most Jews are not Kosher, they're used to
eating Rib Steak.

I find that sometimes they're good and sometimes not so good. They
definately need seasonong or even marinating. Sometimes the new
supermarket near us sells them a $3.99 a pound, as a loss leader, only
for that store. If you ask the butcher to cut you thick ones, over an
inch, he will pick nicer more marbled steaks. With a little bit of
Montreal Steak seasoning, they're pretty good. They aren't
Porterhouse but not bad.

Because of it's relationship to Jewish people, Rib Steaks are found on
the menus of restaurants in NY, NJ and Philadelphia.

The Food TV Channel and a steak competition that took place in
Arkansas and they all had to use marinated rib steaks.

Alan

Andy Q said:

"Renee" <[email hidden]> wrote in news:981Je.37240$iG6.27701
@tornado.tampabay.rr.com:

Quoted message said:

Ribeyes are supposed to be one of the most flavorful cuts of meats.

Renee,

I've never seen a rib eye steak on a menu. Porterhouse, t-bone, strip or
filet mignon. I guess it's got more fat than the others.

When the price is right, I buy bone-in rib eye to grind into hamburger.
It makes the best burgers. Saute some onion in the grease, toss some
cheese on, and damn if it's not a cheesesteak on a bun.

Imho,

Andy

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

Quoted message said:

I think Rib Steak is a kosher cut of meat, whereas, Porterhouses and
Filet are not. Even though most Jews are not Kosher, they're used to
eating Rib Steak.

I find that sometimes they're good and sometimes not so good. They
definately need seasonong or even marinating. Sometimes the new
supermarket near us sells them a $3.99 a pound, as a loss leader, only
for that store. If you ask the butcher to cut you thick ones, over an
inch, he will pick nicer more marbled steaks. With a little bit of
Montreal Steak seasoning, they're pretty good. They aren't
Porterhouse but not bad.

Because of it's relationship to Jewish people, Rib Steaks are found on
the menus of restaurants in NY, NJ and Philadelphia.

The Food TV Channel and a steak competition that took place in
Arkansas and they all had to use marinated rib steaks.

Alan

Andy Q said:

"Renee" <[email hidden]> wrote in news:981Je.37240$iG6.27701
@tornado.tampabay.rr.com:

Quoted message said:

Ribeyes are supposed to be one of the most flavorful cuts of meats.

Renee,

I've never seen a rib eye steak on a menu. Porterhouse, t-bone, strip or
filet mignon. I guess it's got more fat than the others.

When the price is right, I buy bone-in rib eye to grind into hamburger.
It makes the best burgers. Saute some onion in the grease, toss some
cheese on, and damn if it's not a cheesesteak on a bun.

Imho,

Andy

And just exactly how did you arrive at this gem of information however
inaccurate, regarding which steak is considered kosher?

Tup

On Tue 09 Aug 2005 09:50:51a, wrote in rec.food.cooking:

Quoted message said:

I think Rib Steak is a kosher cut of meat, whereas, Porterhouses and
Filet are not. Even though most Jews are not Kosher, they're used to
eating Rib Steak.

Wrong!

Quoted message said:

I find that sometimes they're good and sometimes not so good. They
definately need seasonong or even marinating. Sometimes the new
supermarket near us sells them a $3.99 a pound, as a loss leader, only
for that store. If you ask the butcher to cut you thick ones, over an
inch, he will pick nicer more marbled steaks. With a little bit of
Montreal Steak seasoning, they're pretty good. They aren't
Porterhouse but not bad.

IMHO, and that of many others, a good ribeye steak is equal to if not
better than a porterhouse.

Quoted message said:

Because of it's relationship to Jewish people, Rib Steaks are found on
the menus of restaurants in NY, NJ and Philadelphia.

Ribeye steak has no special relationship to the Jewish people.

Quoted message said:

The Food TV Channel and a steak competition that took place in
Arkansas and they all had to use marinated rib steaks.

And you point is?

Quoted message said:

Alan

Andy Q said:

"Renee" <[email hidden]> wrote in news:981Je.37240$iG6.27701
@tornado.tampabay.rr.com:

Quoted message said:

Ribeyes are supposed to be one of the most flavorful cuts of meats.

Not only supposed to be, they are!

Quoted message said:

Quoted message said:

Renee,

I've never seen a rib eye steak on a menu. Porterhouse, t-bone, strip or
filet mignon. I guess it's got more fat than the others.

You clearly need to get out more. Ribeye steaks are served in some o the
best steakhouses in the country.

Quoted message said:

Quoted message said:

When the price is right, I buy bone-in rib eye to grind into hamburger.
It makes the best burgers. Saute some onion in the grease, toss some

I'm sure it does. I wouldn't grind up my ribeye or rib steaks for burgers,
that's for sure.

Quoted message said:

Quoted message said:

cheese on, and damn if it's not a cheesesteak on a bun.

Imho,

Andy

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

---
avast! Antivirus: Outbound message clean.
Virus Database (VPS): 0532-1, 08/09/2005
Tested on: 8/9/2005 7:42:19 PM
avast! - copyright (c) 1988-2005 ALWIL Software.
http://www.avast.com

On Tue 09 Aug 2005 09:50:51a, wrote in rec.food.cooking:

Quoted message said:

I think Rib Steak is a kosher cut of meat, whereas, Porterhouses and
Filet are not. Even though most Jews are not Kosher, they're used to
eating Rib Steak.

Wrong!

Quoted message said:

I find that sometimes they're good and sometimes not so good. They
definately need seasonong or even marinating. Sometimes the new
supermarket near us sells them a $3.99 a pound, as a loss leader, only
for that store. If you ask the butcher to cut you thick ones, over an
inch, he will pick nicer more marbled steaks. With a little bit of
Montreal Steak seasoning, they're pretty good. They aren't
Porterhouse but not bad.

IMHO, and that of many others, a good ribeye steak is equal to if not
better than a porterhouse.

Quoted message said:

Because of it's relationship to Jewish people, Rib Steaks are found on
the menus of restaurants in NY, NJ and Philadelphia.

Ribeye steak has no special relationship to the Jewish people.

Quoted message said:

The Food TV Channel and a steak competition that took place in
Arkansas and they all had to use marinated rib steaks.

And you point is?

Quoted message said:

Alan

Andy Q said:

"Renee" <[email hidden]> wrote in news:981Je.37240$iG6.27701
@tornado.tampabay.rr.com:

Quoted message said:

Ribeyes are supposed to be one of the most flavorful cuts of meats.

Not only supposed to be, they are!

Quoted message said:

Quoted message said:

Renee,

I've never seen a rib eye steak on a menu. Porterhouse, t-bone, strip or
filet mignon. I guess it's got more fat than the others.

You clearly need to get out more. Ribeye steaks are served in some o the
best steakhouses in the country.

Quoted message said:

Quoted message said:

When the price is right, I buy bone-in rib eye to grind into hamburger.
It makes the best burgers. Saute some onion in the grease, toss some

I'm sure it does. I wouldn't grind up my ribeye or rib steaks for burgers,
that's for sure.

Quoted message said:

Quoted message said:

cheese on, and damn if it's not a cheesesteak on a bun.

Imho,

Andy

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

---
avast! Antivirus: Outbound message clean.
Virus Database (VPS): 0532-1, 08/09/2005
Tested on: 8/9/2005 7:42:19 PM
avast! - copyright (c) 1988-2005 ALWIL Software.
http://www.avast.com

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

Quoted message said:

On Tue 09 Aug 2005 09:50:51a, wrote in rec.food.cooking:

Quoted message said:

I think Rib Steak is a kosher cut of meat, whereas, Porterhouses and
Filet are not. Even though most Jews are not Kosher, they're used to
eating Rib Steak.

Wrong!

What's wrong? It is true that ribeye is kosher and many other cuts are not -
strictly speaking only cuts from the forequarters are kosher which lets out
sirloin, tenderloin, etc. I believe it has to do with the presence of nerves
in the hindquarters - I am not sure of the precise reason.

--
Peter Aitken

On Wed 10 Aug 2005 05:08:41a, Peter Aitken wrote in rec.food.cooking:

Quoted message said:

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

Quoted message said:

On Tue 09 Aug 2005 09:50:51a, wrote in rec.food.cooking:

Quoted message said:

I think Rib Steak is a kosher cut of meat, whereas, Porterhouses and
Filet are not. Even though most Jews are not Kosher, they're used to
eating Rib Steak.

Wrong!

What's wrong? It is true that ribeye is kosher and many other cuts are
not - strictly speaking only cuts from the forequarters are kosher which
lets out sirloin, tenderloin, etc. I believe it has to do with the
presence of nerves in the hindquarters - I am not sure of the precise
reason.

It is wrong to think that just because a cut of meat comes from the
forequarters it is Kosher. Unless the beef from which a ribeye has been
cut has been ritually prepared in accordance with Jewish law, it is not
Kosher. There are no exceptions.

Meat from the hindquarters may be eaten if the sciatic nerve has been
removed by a process called porging.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

---
avast! Antivirus: Outbound message clean.
Virus Database (VPS): 0532-2, 08/10/2005
Tested on: 8/10/2005 5:34:47 AM
avast! - copyright (c) 1988-2005 ALWIL Software.
http://www.avast.com

On Wed 10 Aug 2005 05:08:41a, Peter Aitken wrote in rec.food.cooking:

Quoted message said:

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

Quoted message said:

On Tue 09 Aug 2005 09:50:51a, wrote in rec.food.cooking:

Quoted message said:

I think Rib Steak is a kosher cut of meat, whereas, Porterhouses and
Filet are not. Even though most Jews are not Kosher, they're used to
eating Rib Steak.

Wrong!

What's wrong? It is true that ribeye is kosher and many other cuts are
not - strictly speaking only cuts from the forequarters are kosher which
lets out sirloin, tenderloin, etc. I believe it has to do with the
presence of nerves in the hindquarters - I am not sure of the precise
reason.

It is wrong to think that just because a cut of meat comes from the
forequarters it is Kosher. Unless the beef from which a ribeye has been
cut has been ritually prepared in accordance with Jewish law, it is not
Kosher. There are no exceptions.

Meat from the hindquarters may be eaten if the sciatic nerve has been
removed by a process called porging.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

---
avast! Antivirus: Outbound message clean.
Virus Database (VPS): 0532-2, 08/10/2005
Tested on: 8/10/2005 5:34:47 AM
avast! - copyright (c) 1988-2005 ALWIL Software.
http://www.avast.com

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

Quoted message said:

On Wed 10 Aug 2005 05:08:41a, Peter Aitken wrote in rec.food.cooking:

Quoted message said:

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

Quoted message said:

On Tue 09 Aug 2005 09:50:51a, wrote in rec.food.cooking:

> I think Rib Steak is a kosher cut of meat, whereas, Porterhouses and
> Filet are not. Even though most Jews are not Kosher, they're used to
> eating Rib Steak.

Wrong!

What's wrong? It is true that ribeye is kosher and many other cuts are
not - strictly speaking only cuts from the forequarters are kosher which
lets out sirloin, tenderloin, etc. I believe it has to do with the
presence of nerves in the hindquarters - I am not sure of the precise
reason.

It is wrong to think that just because a cut of meat comes from the
forequarters it is Kosher. Unless the beef from which a ribeye has been
cut has been ritually prepared in accordance with Jewish law, it is not
Kosher. There are no exceptions.

Yes, I know and I assumed other readers did too. The fact remains that a
ribeye and other forequarter cuts from a ritually prepared steer are kosher
without any special preparation, while the hindquarter meat is not. Since
many communities lacked a trained porger to perform the steps needed to make
sirloin, etc. kosher, those cuts were often sold only to gentiles while the
ribeye and other kosher cuts were reserved for Jewish customers. Thus the
OP's claim that ribeye is a traditional Jewish cut of steak is correct.

--
Peter Aitken