Please help improve it or discuss these issues on the talk page. This article relies largely or entirely on a single source. Relevant discussion may be found on the talk page. Ribeye steaks are mostly composed of the longissimus dorsi ribeye angus steak but also contain the complexus and spinalis muscles.

The longissimus dorsi is also referred to as the “eye of the ribeye”. It is both flavoursome and tender, coming from the lightly worked upper rib cage area which spans from the sixth to twelfth ribs of the cattle. Its marbling of fat makes it very good for fast and hot cooking. In Australia and New Zealand, “ribeye” refers to a bone-in rib steak, while the boneless ribeye is known as “Scotch fillet” or “whiskey fillet”. In Argentine cuisine, the rib eye is known as ojo de bife, while the rib steak is known as ancho de bife.

In Chilean cuisine, the boneless rib steak is known as lomo vetado. In Spanish cuisine, the rib eye is known by its French name, entrecot. In Austria the same cut is known as “Rostbraten”, it is usually cut thinner at 0,5-1 cm. The Butcher’s Guide: What is a Ribeye?