Looks super marbled, but not a part of the cap or eye of the rib roast. Only on this side,the other side looks like a normal ribeye.
by Wrong-Method7866
34 Comments
IndependentLaw51
The complexus, practically the ribeye tender, almost always uber marbled, super tender, when I split up a huge ribeye I save that for myself always, if I’m just buying a single ribeye Ill look for that part to be the largest
porp_crawl
Sounds like a steatosis lesion.
Slick_Dapperman
Cyst. More protein and brings your immune system up, just hold your breath when chewing so you don’t taste it, think of it like chugging vodka
Slow_Initial_4275
God, meat-obsessers are fucking gross. And I say this as a Chef who eats meat, and loves making money off of it.
The best part imo its usually the most tender piece after the cap but without as much fat
Tompoppadom
It’s the ribeye cap, the crown jewel of the rib roast.
This is where the beef turns indulgent. Fine threads of fat lace through the muscle like silk, promising a texture that melts rather than chews. When heat touches it, the fat slowly renders, basting the meat from within, carrying deep, nutty beef flavour into every fibre. The surface caramelises to a dark, savoury crust, while the inside stays impossibly tender and rich, almost buttery.
Slice into it and you don’t get resistance, you get surrender. Juices bead on the cut face, the aroma hits first, roasted beef, warm fat, a whisper of pepper and salt. It’s the bite people fight over at the table, the part that makes conversations stop mid-sentence.
If the rib roast has a soul, this is it.
smoke_sum_wade
that is the eye in ribeye
[deleted]
[deleted]
RestaurantSilly6598
That is not marbling, it is a healed injury the cow had.
It will not cook like a well marbled piece of meat. It will be tough, have an off mouth feel, and wont be as flavorful.
I would always dig that spot out and cut the rest of the meat into stew or stir fry.
I spent 13 years as a meat cutter.
Edit: if that was just reqlly nice marbling that one spot wouldn’t be mainly white compared to the rest of the meat. Thats a big tell that its steatosis.la
marcthemagnificent
It’s not the rib, so it must be the roast.
Novel_Bumblebee8972
Bloody damaged fat chunk.
Exotic_Increase5333
Marble
Luder714
I have never been a fan of ribeye. The marbling is always too fatty for me. I went with a strip loin for half the price this year.
Holiday-Network-5121
You can split/cut the cap and roast and cut that part out…. Same time cleaning the silvers kin that’s in there…. Then tie it back together for the cook… Good luck
Timmy_2_Raaangz
Don’t overthink it. Cook the damn thing and give yourself that piece so your guests/family get the best of the roast. Cutting it out before cooking would be ridiculous. This isn’t dangerous to eat, it just might not be as good as the rest of the roast from a quality standpoint.
AccordingNeat3689
It’s just some fat, it happens
maybeitstimetorun
The hip end. The strip ends and the rump begins. Check out the diagram of a cow
notoriousmitch
Pretty sure it’s called the fat kernel
LoadsDroppin
Insert knife, now you have a Ribussy
MiddleCap5949
that is the delmonico cut. between the chuck and the rib loins.
Vivid_Economics_1462
Its pure deliciousness.
Zealousideal-Air6488
The meat is fine. I wouldn’t eat the red string though!
AnonUserAccount
That hunk of metal the roast is sitting in is a broiling pan. You shouldn’t be using is as a roasting pan, especially for a really expensive cut of beef.
Do yourself a favor and get a real roasting pan at your favorite big box store, Walmart, Amazon, or even Ali X.
Worth_Jellyfish614
I’d say it’s the rib, not the roast
GruntCandy86
The comments on this post are something.
It’s the complexus. And I wouldn’t call that steatosis. If it *is*, it’ll be much, much firmer to the touch. If it’s soft like the rest of the meat, it’s fine.
34 Comments
The complexus, practically the ribeye tender, almost always uber marbled, super tender, when I split up a huge ribeye I save that for myself always, if I’m just buying a single ribeye Ill look for that part to be the largest
Sounds like a steatosis lesion.
Cyst. More protein and brings your immune system up, just hold your breath when chewing so you don’t taste it, think of it like chugging vodka
God, meat-obsessers are fucking gross.
And I say this as a Chef who eats meat, and loves making money off of it.
https://preview.redd.it/5vipb3ynz39g1.jpeg?width=1164&format=pjpg&auto=webp&s=f137a1309412733f1c7440ba7845d01d59cc09df
Is rib roast? I eat
“That would be the knee”
The best part imo its usually the most tender piece after the cap but without as much fat
It’s the ribeye cap, the crown jewel of the rib roast.
This is where the beef turns indulgent. Fine threads of fat lace through the muscle like silk, promising a texture that melts rather than chews. When heat touches it, the fat slowly renders, basting the meat from within, carrying deep, nutty beef flavour into every fibre. The surface caramelises to a dark, savoury crust, while the inside stays impossibly tender and rich, almost buttery.
Slice into it and you don’t get resistance, you get surrender. Juices bead on the cut face, the aroma hits first, roasted beef, warm fat, a whisper of pepper and salt. It’s the bite people fight over at the table, the part that makes conversations stop mid-sentence.
If the rib roast has a soul, this is it.
that is the eye in ribeye
[deleted]
That is not marbling, it is a healed injury the cow had.
It will not cook like a well marbled piece of meat. It will be tough, have an off mouth feel, and wont be as flavorful.
I would always dig that spot out and cut the rest of the meat into stew or stir fry.
I spent 13 years as a meat cutter.
Edit: if that was just reqlly nice marbling that one spot wouldn’t be mainly white compared to the rest of the meat. Thats a big tell that its steatosis.la
It’s not the rib, so it must be the roast.
Bloody damaged fat chunk.
Marble
I have never been a fan of ribeye. The marbling is always too fatty for me. I went with a strip loin for half the price this year.
You can split/cut the cap and roast and cut that part out…. Same time cleaning the silvers kin that’s in there…. Then tie it back together for the cook… Good luck
Don’t overthink it. Cook the damn thing and give yourself that piece so your guests/family get the best of the roast. Cutting it out before cooking would be ridiculous. This isn’t dangerous to eat, it just might not be as good as the rest of the roast from a quality standpoint.
It’s just some fat, it happens
The hip end. The strip ends and the rump begins. Check out the diagram of a cow
Pretty sure it’s called the fat kernel
Insert knife, now you have a Ribussy
that is the delmonico cut. between the chuck and the rib loins.
Its pure deliciousness.
The meat is fine. I wouldn’t eat the red string though!
That hunk of metal the roast is sitting in is a broiling pan. You shouldn’t be using is as a roasting pan, especially for a really expensive cut of beef.
Do yourself a favor and get a real roasting pan at your favorite big box store, Walmart, Amazon, or even Ali X.
I’d say it’s the rib, not the roast
The comments on this post are something.
It’s the complexus. And I wouldn’t call that steatosis. If it *is*, it’ll be much, much firmer to the touch. If it’s soft like the rest of the meat, it’s fine.
Only one way to find out 🍴
It’s not a Tumor…
/end arnold impression
The brain
The best part
I’ll take it if you don’t want it..
The good part
i’ll just see myself out.