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Is this a NYS or Ribeye?

post #1 of 18
Thread Starter 

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..)

 

 

dscn0211.jpg

post #2 of 18

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

post #3 of 18
Thread Starter 
Quote:
Originally Posted by bpopovitz View Post

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. :)

post #4 of 18

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

post #5 of 18

Definetly a Rib-Eye steak.  Looks like it was cut off the end or the roast.

post #6 of 18
Thread Starter 


 

Quote:
Originally Posted by ballagh View Post

Definetly a Rib-Eye steak.  Looks like it was cut off the end or the roast.


 

It's an end piece. I wasn't sure if the middle will be more "ribeye" traditional look, or not. Figured I'd ask.. :)

post #7 of 18
Thread Starter 
Quote:
Originally Posted by Venture View Post

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. :)

post #8 of 18

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. 

post #9 of 18
Thread Starter 
Quote:
Originally Posted by mballi3011 View Post

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. 

 

Trying to figure out what I had done wrong, if anything. I just cut to desired thickness.. Am I supposed to do something else?

post #10 of 18

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. So dont worry ...it looks like an awesome steak no matter what you want to call it.

SOB

post #11 of 18

if NY's were marbled like that i would like NY's............

post #12 of 18
Thread Starter 

They are.  And better. 

 

 

NY-Strip-Lg.jpg

 

Quote:
Originally Posted by chefrob View Post

if NY's were marbled like that i would like NY's............


 

 

Although about 6x more a pound than what I paid for that Prime pictured. 

post #13 of 18
Thread Starter 
Quote:
Originally Posted by SmokingOhioButcher View Post

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. So dont worry ...it looks like an awesome steak no matter what you want to call it.

SOB


Thanks, SOB. 

post #14 of 18

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!

 

Quote:
Originally Posted by Venture View Post

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

post #15 of 18

Did you smoke those bad boys then or grill them? 

post #16 of 18
Thread Starter 
Quote:
Originally Posted by DUFFMAN View Post

Did you smoke those bad boys then or grill them? 


 

Going to be grilled. Going to try it kinda like "black and blue" but a tiny bit more rare. 

post #17 of 18

that ain't no normal strip..........

 

Quote:
Originally Posted by FLbobecu View Post

They are.  And better. 

 

 

NY-Strip-Lg.jpg

 


 

 

Although about 6x more a pound than what I paid for that Prime pictured. 

post #18 of 18
Quote:
Originally Posted by chefrob View Post

that ain't no normal strip..........

 


 

That looks like some Kobe beef..... And what ever your steak is it will loook better cooked!!!!

 

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