The rib eye or ribeye, also known as the Scotch fillet (Australia) is a beef steak from the beef rib. When cut into steaks, the ribeye is one of the most popular, juiciest, and expensive steaks on the market. Meat from the rib section is tender and fattier (the meat is said to be "marbled") than other cuts of beef. This extra fat makes ribeye steaks and roasts especially tender and flavorful.The ribeye can be cut boneless or bone-in; a "bone-in ribeye" (sometimes called a "cowboy ribeye") is synonymous with a rib steak. The cuts are otherwise identical; a justification sometimes used for leaving the bone in is that extra moisture and fat alongside the bone will enhance the flavor, although the inclusion of bone may also be used to inflate the weight of the steak.The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the Longissimus dorsi muscle but also contain the Complexus and Spinalis muscles.

1. Cleanup Greasy DishesTo cut grease and odor on dishes when doing kitchen cleaning, add a tablespoon of vinegar to your hot soapy water.2. Beef Comes In Four Main CutsBeef comes in four main cuts: chuck, loin, rib and round. Packaging information generally tells the cu...

Come and Get It! Ribs, Chicken and Beef Brisket Dinosaur style.

Cooking prime rib is almost like cooking any other beef roast, but with much better flavor than regular roast. This article teaches you how to do it to bring out the maximum flavour...

MACAU (AP): Chinese businessman Cao Yanglin let his lunch of slow-cooked beef rib with truffle puree and lemon cream sauce go cold as he talked about his gambling spree the night before at the baccarat tables in Macau _ the .More find here: http://atalara.com/news/categ-Betting_wagering-53.html

Chinese businessman Cao Yanglin let his lunch of slow-cooked beef rib with truffle puree and lemon cream sauce go cold as he talked about his gambling spree the night before at the baccarat tables in Macau — the world's new epicenter for gambling.