Hailing from the rib section (and more specifically from between the 6th and 12th rib on the cow), the ribeye is known for ...

There's a reason that the ribeye is one of the most popular menu items at a steakhouse. It's cut from the upper rib cage, just below the shoulder, in an area of the cow that does very little work.

The rump is composed of multiple muscle groups, and since it is located at the cow's hind legs, these muscles do a lot of ...