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The difference in the location in the cow. Locations from which ribeye and Delmonico are taken are in close proximity, yet they are distinct. The ribeye comes from the rib of the cow, hence its name. To be precise, it is taken from the muscle that is situated in the neck and goes all the way to the hind parts of the animal.
When a cow a butchered it is cut into quarters which are then divided into primals. The chuck primal comes from the forequarter of the cow. It starts at the shoulder blade and extends to the first few ribs. Chuck meat has a lot of connective tissue. This part of the animal responds well to low and slow cooking methods. Chuck primal cuts include blade roasts, arm roasts and short ribs.