Talk:Rib steak

I don't like this entry describing a rib steak. My problem is, there is an inadequate distinction between this wiki description of rib steak and the wiki description of a ribeye steak.

Anybody who knows steak knows a ribeye steak has a narrow area of meat that runs along the outside edge of the steak that's separated by fat. I've always called this the "eyebrow" but that's my own invention. The name of the muscle is the "Spinalis Dorsi" and it's also known at the "ribeye cap" or "cap of ribeye." Fact is, (and this is somewhat of a secret among chefs), it's widely considered by knowledgeable beef lovers as both the tastiest and the most tender part of the cow: it's even more tender than tenderloin - and it's marbled! It's an extremely important part of a ribeye steak because a ribeye would not be a ribeye without it. My point is, a ribeye has this eyebrow or Spinalis muscle. And if the Spinalis is missing, then it's not a ribeye.

So if a steak such as this is missing the Spinalis is not a ribeye, what is it?

I suggest it's a rib steak!

One might argue that a rib steak could by any steak cut from the rib roast including any ribeye (provided it's a bone-in ribeye of course since a rib steak must by definition have the bone attached according to this page). But then there would be no distinction and no specific name for a steak that's missing the Spinalis muscle. That doesn't make sense and is an opening for confusion.

In summary, both the descriptions in wiki's ribeye steak and rib steak are inadequate and in need clarification. Mark The Droner (talk) 00:39, 24 January 2017 (UTC)