CommonRib
Ribeye
Also rib steak, Scotch fillet, entrecôte
The eye plus the cap. Marbling is the point. Bone-in if you want a handle and a heat shield.
- Per animal
- 2 ribeye rolls · about 24–32 steaks at 1 inch
- Per half-cow
- 12–16 steaks, or one 7-bone roast instead
- How to cook it
- Reverse-sear at 1½ inches or more. Straight sear if thinner. Pull 128–130°F.
- Rarity
- Always on the animal. Prime grading is what is scarce, not the cut.
- What to buy
- 1½ inch, bone-in if you want a handle. USDA Choice at minimum; Prime if it is a date.
- Money
- You are paying for 9% of the carcass. That is the price.
- Trim
- Leave the cap (spinalis). Do not let them peel it ‘to make it tidy.’
- Leftovers
- Hash, sandwiches, fried rice. Slice cold.
The rib is ~9% of the carcass. Steaks from it are a small slice of take-home weight.
How many
Buy 4 lb · ~3.2 lb to the table · 6 plates at 8 oz
How to cut
Serve whole. Slice a roast across the eye.
8 cooks in the library for ribeye.
The whole animal
Every retail cut we track, how many you generally get, and how often it actually shows up in a case. Tap a line to pin it on the chart.
Cook through a half-cow — the order that keeps scarce cuts from becoming grind.
Chuck
26%
Rib
9%
Short loin
8%
Sirloin
9%
Round
22%
Brisket
5%
Plate
6%
Flank
3%
Shank
4%
half-cow counts are typical, not a promise from the plant.
