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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.
By convention, the beef chuck is separated from the rib primal between the 5th and 6th ribs. What this means is that it also contains a few inches of the longissimus dorsi muscle, which is the same tender muscle from which ribeye steaks are made.Note also that each side of beef has two shanks, one in the forequarter and one in the hindquarter.) Beef shank is used in making the luxurious Italian dish osso buco. That's it for the forequarter. Next let's look at the beef primal cuts that come from the hindquarter.