<Tr> <Th> Type </Th> <Td> Beef steak </Td> </Tr> <Tr> <Td_colspan="2"> Cookbook: Rib eye steak Media: Rib eye steak </Td> </Tr> <P> The rib eye or ribeye is a beef steak from the rib section . The rib section of beef spans from ribs six through twelve . Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles . </P> <P> A rib steak is a beef steak sliced from the rib primal of a beef animal, with rib bone attached . In the United States, the term rib eye steak or Spencer 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 . The term "cowboy ribeye" or "cowboy cut" is often used in American restaurants for a bone - in rib eye . The rib eye or "ribeye" was originally, as the name implies, the center best portion of the rib steak, without the bone . </P>

Where is the ribeye steak located on a cow