|
|
| back to Glossary Index |
 |
|
|
|
|
A steak cut from the rib roast, which still has the bone attached. The meat is very tender, juicy, and flavorful. A rib steak is best when grilled or broiled and because of the generous quantity of marbling, it remains tender even when cooked to well done.
|
|
|
|
|
|
|
|
USDA Nutrition Facts |
|
|
|
|
|
| Calories 164 |
|
| Protein 8g |
|
| Total Fat 10g |
|
| Total Carbohydrates 9g |
|
| Dietary Fiber 1g |
|
| Sugars 0g |
|
| Potassium 172mg |
|
| Sodium 425mg |
|
| Cholesterol 32mg |
|
|
|
|
|
|
| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
|
|
|
| Calories 251 |
|
| Protein 18g |
|
| Total Fat 18g |
|
| Total Carbohydrates 0g |
|
| Dietary Fiber 0g |
|
| Sugars 0g |
|
| Potassium 145mg |
|
| Sodium 1134mg |
|
| Cholesterol 98mg |
|
|
|
|
|
|
| Serving Size 1 oz |
|
|
|
| Calories 198 |
|
| Protein 14g |
|
| Total Fat 14g |
|
| Total Carbohydrates 0g |
|
| Dietary Fiber 0g |
|
| Potassium 297mg |
|
| Sodium 1217mg |
|
| Cholesterol 54mg |
|
|
|
|
|
|
|
|
Rib Steak, Beef term - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
| A boneless steak that is cut from the center of the rib cut of beef. Rib Eye Steak is very tender and has nice marbling, providing the steak with a rich flavor. It is the same cut ... |
|
|
|
|
|
|
|
| A slice of beef, cut from various areas of the beef carcass, ranging in thickness between one-half to one inch and of a size intended to be one serving (many steaks can easily ... |
|
|
|
|
|
|
|
| The 7-bone steak is a cross cut steak of the shoulder blade. It gets its name from the cross cut of bone that is shaped like a "7". It is a bit tough, so it is best to braise it. |
|
|
|
|
|
|
|
| The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the sirloin, round, and flank primals. It can be used as a roast or it can be cut into ... |
|
|
|
|
|
|
|
| A generic name given to a steak cut from the beef tenderloin. In France, a filet steak often refers to a steak cut from an area between the tournedo and chateaubriand portions of ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Ribs
The beef carcass has 13 pairs of ribs, but not all of the ribs are included in the rib primal cut. The first 5 ribs are part of the chuck cut in the front of ... |
|
|
|
|
|
|
|
|
SteaksSteaks are among the most popular fresh beef cuts. The best steaks, in terms of tenderness, are from the loin and include the Filet mignon, Porterhouse, T-bone, and ... |
|
|
|
|
|
|
|
|
Beef cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing beef, use the chart below as a guide to ... |
|
|
|
|
|
|
|
|
General Guidelines | Charcoal Grill | Gas Grill | Doneness
Rotisserie cooking requires three key components: The spit assembly, a means to turn the spit, and a heat ... |
|
|
|
|
|
|
|
| Beef Article |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Pita pockets with beef teriyaki lettuce and mayo. |
|
|
|
|
|
|
|
| These enchiladas are sure to hit the spot for a little mexican flare. Not too spicy but can be modified for any one. |
|
|
 |
|
|
|
| The hardest part of this soup is slicing the steak into thin, thin slices--but you can skip that step if you buy a package of presliced "beef for stir-fry" from the supermarket or sliced beef for bulgogi from an Asian market. |
|
|
|
|
|
|
|
| This sandwich is perfect to warm you up on a chilly evening. |
|
|
|
|
|
|
|
| Pork Ribs BBQ'd to perfection |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration on how to grill marinated flank steak. For more cooking tips and advice visit RecipeTips.com. |
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2009 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
|
