Is this a NYS or Ribeye?

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flbobecu

Smoking Fanatic
Original poster
May 11, 2010
306
11
Down South
I was cutting some steaks from a rib eye roast, and this is how the first one turned out. It appears to be cut like a NY strip, more than a rib eye. Or at least has the same shape. This was near the end, so I was wondering if near the middle the steaks would cut more like a rib eye. 

The rib eyes I have been eating were more "round" in shape, not long and thin, like a NYS. 

What do you guys think? Is it something I may have been doing? (just cutting to desired thickness..)

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I would say it's a Ribeye, since you cut it from a Rib Eye roast.  Strips come the short loin area. 

http://en.wikipedia.org/wiki/Strip_steak
I would think so too. Maybe I meant to ask is if it's a rib eye in the shape/form of a NYS. I'm not too sure how to ask the question.. 

I was watching a video where a guy was cutting his short loin, and got rib eyes "shapes/form". I'm just a little confused.. It's no big deal, but I'm curious - that's all. :)
 
Hopefully Pops will be by shortly and give you the straight dope.  Until he does that and makes me look silly, I am going to take a stab at it.

My GUESS is that was cut from the loin end of the standing rib roast.  The round portion in the middle has a definite rib look to it.  Also the shape of the fat looks a little ribby to me.  My guess that the "new york" shape of it is because it was cut from the end of the rib that is nearest to the short loin.

Come on Pops, give us the real story.  LOL
 
Hopefully Pops will be by shortly and give you the straight dope.  Until he does that and makes me look silly, I am going to take a stab at it.

My GUESS is that was cut from the loin end of the standing rib roast.  The round portion in the middle has a definite rib look to it.  Also the shape of the fat looks a little ribby to me.  My guess that the "new york" shape of it is because it was cut from the end of the rib that is nearest to the short loin.

Come on Pops, give us the real story.  LOL
Thanks. :)
 
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Now that looks like a rib-eye to me too. Now you don't know how the meat cutter did that day. Maybe that's why it looks like a strip. He didn't cut to close to the bone. That's why I try to do as much of my own butchering as I can. But I'm not a Pop's or some of the other meat cutters we have here. 
 
cool.gif


Now that looks like a rib-eye to me too. Now you don't know how the meat cutter did that day. Maybe that's why it looks like a strip. He didn't cut to close to the bone. That's why I try to do as much of my own butchering as I can. But I'm not a Pop's or some of the other meat cutters we have here. 
Problem is - "I" was the meat cutter today. 
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Trying to figure out what I had done wrong, if anything. I just cut to desired thickness.. Am I supposed to do something else?
 
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Its most certainly a Ribeye...Like was said earlier it was cut from the end closest to the shortloin.

With different breeds of cattle you will get subtle differences in the shape of the muscles. Some more round and plump some more long and lean.  Kinda like people we dont look all the same.
tongue.gif
 So dont worry ...it looks like an awesome steak no matter what you want to call it.

SOB
 
Its most certainly a Ribeye...Like was said earlier it was cut from the end closest to the shortloin.

With different breeds of cattle you will get subtle differences in the shape of the muscles. Some more round and plump some more long and lean.  Kinda like people we dont look all the same.
tongue.gif
 So dont worry ...it looks like an awesome steak no matter what you want to call it.

SOB
Thanks, SOB. 
PDT_Armataz_01_12.gif
 
I certainly would never want to make you look silly!  You are right, and as is SOB, it's cut from the rib but the rib is flatter because of the steer's conformity.  It's a beautifully marbled piece of meat and should eat very well; I'd be glad to try some for you!
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Hopefully Pops will be by shortly and give you the straight dope.  Until he does that and makes me look silly, I am going to take a stab at it.

My GUESS is that was cut from the loin end of the standing rib roast.  The round portion in the middle has a definite rib look to it.  Also the shape of the fat looks a little ribby to me.  My guess that the "new york" shape of it is because it was cut from the end of the rib that is nearest to the short loin.

Come on Pops, give us the real story.  LOL
 
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