| 单词 | rib-eye |
| 释义 | > as lemmasrib-eye rib-eye n. originally North American a cut of beef from the outer side of the ribs (cf. eye n.1 22d); a serving of this; chiefly attributive, as rib-eye muscle, rib-eye steak, etc. ΘΚΠ the world > food and drink > food > animals for food > beef > [noun] > other cuts or parts tild1342 ox foota1398 oxtaila1425 neat's foot?c1450 beef-flick1462 sticking piece1469 ox-tonguea1475 aitch-bone1486 fore-crop?1523 sirloin1525 mouse-piece1530 ox-cheek1592 neat's tongue1600 clod1601 sticking place1601 skink1631 neck beef1640 round1660 ox-heart1677 runner1688 sticking draught1688 brisket-beef1697 griskin1699 sey1719 chuck1723 shin1736 gravy beef1747 baron of beef1755 prime rib1759 rump and dozen1778 mouse buttock1818 slifta1825 nine holes1825 spauld-piece1828 trembling-piece1833 shoulder-lyar1844 butt1845 plate1854 plate-rand1854 undercut1859 silver-side1861 bed1864 wing rib1883 roll1884 strip-loin1884 hind1892 topside1896 rib-eye1926 buttock meat1966 onglet1982 1926 National Provisioner 3 Feb. 10/1 Roast-ready rib is prepared..starting at a fixed point determined by measuring off 3 in. from extreme outer tip of rib-eye muscle at 12th rib. 1943 P. T. Ziegler Meat we Eat xvi. 255 A recent practice is to cut out the rib eye of the better grades of ribs and serve them as club steak. 1966 A. Hawkins Steak Bk. (end-paper) Ribeye steak. 1978 Chicago June 229/1 Recommended: the special rib-eye steak and the Lithuanian roast duck. 2007 Condé Nast Traveller May 202/3 At the Wildside Restaurant, chef Will Godman cooks one of the finest rib-eye fillets you'll eat in Tasmania. < as lemmas |
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