Where was ribeye first offered on a restaurant menu? How does its composition affect the cooking process? And what are some ...

As more and more restaurant chains have tried to appeal to a higher class of foodie, some may find it tricky to decide where ...

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.