A beef cube roll, also known as a ribeye, is a cut of beef characterized by its rich marbling and flavor. The name "cube roll" refers to the cylindrical shape of the muscle. The alternative name, ribeye, originates from "eye of the rib," referencing the fat that permeates the meat, forming an "eye"-like pattern.
Characteristics of Beef Cube Roll (Ribeye)
Here's a breakdown of what makes beef cube roll (ribeye) distinct:
- Marbling: Abundant intramuscular fat contributes significantly to the flavor and tenderness. As it cooks, the fat melts, basting the meat from within.
- Location: Cut from the rib section of the beef carcass, typically from ribs 6 through 12.
- Flavor: Known for its rich, beefy flavor that many find particularly desirable.
- Texture: Generally tender, especially when cooked properly.
- Cooking Methods: Suitable for various cooking methods, including:
- Grilling
- Pan-searing
- Roasting
- Broiling
Why is it Called "Eye of the Rib?"
The term "eye of the rib" is descriptive. The marbling, or fat distribution, within the muscle creates patterns that resemble an eye. This visual characteristic is how the ribeye steak got its nickname.
