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Geography. The rib-eye steak comes from the rib area of a cow, located just behind the shoulder or chuck section. The area behind the ribs is known as the short loin, which is where T-bone and porterhouse steaks come from.
Fat is where a lot of the distinctive flavor of beef comes from, making ribeye one of the richest, beefiest cut available. The central eye of meat tends to be smooth textured with a finer grain than a strip steak, while the Spinalis section will have a looser grain and more fat.here It's Cut From: The Longissimus dorsi muscle, towards the rear-end of the steer in the Short loin primal (that's the primal just behind the ribs). What It Tastes Like: Tight texture with a definite grain means strip steaks are moderately tender, but still have a bit of chew. Good marbling and a strong beefy flavor.