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Reply to "Favorite Cut of Steak and why?"

I did not know the ribeye and teh tenderloin were teh same area.

I though the rib eye was any meat attached to the ribs the outer portion of the ribs... (which you can see if the bone is attached) It's not as tender as the tenderloin but also very tender and fatty since the cow doesn't utilize it as much.

the tenderloin being the two baseball bats that hang from the inside of the ribs to which filet mignon is curved from.

as with prime rib, I have no idea where this is =)
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