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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.
Report Abuse. Meat from cattle is from the different muscles. The most tender meats when cooked are marbled with very thin lines of fat when raw. That small amount of fat melts into the meat and so the meat is juicier and more tender.The whitish or pale yellow soft parts are fat pockets-good steak won't have much of this.f you're asking which cow muscles you are eating, here's the breakdown: The back leg flanks of the cow (thighs and butt, in human terms) are the cuts used to make Round Steak, Rump Roast, etc. The hip area of the cow makes the sirloin.