Rib eye steak

Beefsteak from the rib area

The rib eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section of cattle, though occasionally other animals will have cuts described as ribeye, such as deer. The cut is popular for cuisines around the world, with French language butchering describing a similar entrecôte steak, and Latin American cusines having similar concepts, like ojo de bife in Argentina and lomo vetado in Chile. The cut is the same as a prime rib but without the bone.

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