When the bone is removed, Australians and New Zealanders call the resulting piece of meat a "Scotch fillet" or "whiskey fillet".
In Australia and New Zealand, a bone-in rib steak is called a "ribeye".In the United States cuisine, a bone-attached beef rib can be called "rib steak", "beef rib", "bone-in beef rib", "tomahawk steak", "bone-in rib steak", "ribeye steak" or "cowboy cut".The short ribs: several ribs cut from the rib and plate primals and a small corner of the square-cut chuck.Marbling also increases tenderness, which plays a key role in consumers' rib steak purchase choices. It is the marbling of fat that makes this suitable for slow roasting or grilling cooked to different degrees of doneness. It is considered a more flavorful cut than other steaks, such as the fillet, due to the muscle being exercised by the animal during its life. The tomahawk steak resembles the Native American tomahawk axe from which it gets its name. The rib steak can also be prepared as a tomahawk steak which requires the butcher to leave the rib bone intact, french trim the bone and leave it at least five inches long.
The "rib eye" or "ribeye" was originally, the central portion of the rib steak, without the bone, resembling an eye. In the United States, the term rib eye steak is used for a rib steak with the bone removed however, in some areas, and outside the U.S., the terms are often used interchangeably. A rib steak (known as côte de boeuf or tomahawk steak in the UK) is a beefsteak sliced from the rib primal of a beef animal, with rib bone attached.
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