Center of the Plate Cowgirl Ribeye Steak
The rib eye or Ribeye (also known as Scotch fillet in Australia and New Zealand) is a beef steak from the rib section. 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. These facts, other than what the folks down under call a Ribeye, are semi important to explain the difference between a “Cowboy” and “Cowgirl” Ribeye steak. It’s mostly has to do with the size of the steak, “Cowgirl” Ribeyes are normally smaller portioned. To get the smaller portion with the bone still attached the spinalis (Ribeye cap) muscle is removed before cutting, thus allowing for smaller cuts ranging 160z – 20oz and frenched to show just the eye. If you’re wondering why remove the tastiest part of the Ribeye, as most people attest, don’t fret – it’s sold as a whole Rib cap or portioned into Rib cap steaks at a premium $$.
Tomahawk Ribeye Steak
Same as a “Cowboy” Ribeye steak but produced using a NAMP #103 beef rib that has a longer rib bone – usually 12” giving it a “Tomahawk” appearance. Be prepared for a feast – portions range 28oz – 40oz but very impressive on a plate.
Bone-In Filet Mignon Steak
Filet mignon (French for “tender fillet” or “dainty fillet”) is a steak taken from the smaller end of the tenderloin, or psoas major of the beef carcass, usually a steer or heifer. Bone-in filets are usually produced from short loins (where the smaller end of tenderloin resides) when cutting bone-in (KC) strip steaks – the other side containing the tenderloin is left over with bone attached. They can be produced from full bone-in tenderloins as well – both of same quality and appearance. Due to number of bone-in filets produced from a short loin (2-3 steaks), large volume cutters of bone-in filets buy full bonein tenderloins produced especially for this cut by beef packers.