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What Is Rib-Eye Steak?
A rib-eye is a tender, juicy, and flavorful steak from the beef rib primal cut. Either boneless or bone-in, rib-eyes are among the most favored cuts.| The Spruce Eats
A rib-eye is a tender, juicy, and flavorful steak from the beef rib primal cut. Either boneless or bone-in, rib-eyes are among the most favored cuts.| The Spruce Eats
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Beef chuck is a huge primal cut of meat with big, beefy flavor. It is tough and fatty and mostly braised and used for pot roast and ground beef.| The Spruce Eats
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Flat iron steak offers a rich, beefy flavor and is nearly as tender as a tenderloin. Perfect for grilling, it's a budget-friendly choice for steak lovers.| The Spruce Eats
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The beef short loin includes most desirable steaks, such as T-bone, porterhouse, and New York strip. It is tender and juicy, with a mild beefy flavor.| The Spruce Eats
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A 7-bone roast is a big, thick cut of meat from the beef chuck primal section. It has a rich beefy taste, perfect for making a classic pot roast.| The Spruce Eats
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Learn which beef cuts come from the rib primal—located under the front section of the cow’s backbone —and how to prepare them.| The Spruce Eats
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Connective tissue in meat differs in function and material and behaves differently when cooked. Some types can be broken down by slow cooking.| The Spruce Eats
