{"id":11330,"date":"2020-07-27T10:05:42","date_gmt":"2020-07-27T08:05:42","guid":{"rendered":"https:\/\/www.usa-beef.org\/coupes-alternatives-ribeye\/"},"modified":"2026-08-17T09:51:52","modified_gmt":"2026-08-17T07:51:52","slug":"coupes-alternatives-ribeye","status":"publish","type":"post","link":"https:\/\/www.usa-beef.org\/fr\/coupes-alternatives-ribeye\/","title":{"rendered":"Coupes alternatives : Ribeye"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">La <strong>noix d\u2019entrec\u00f4te<\/strong> ou le <strong>ribeye<\/strong> (\u00e9galement connu sous le nom de Scotch fillet en Australie et en Nouvelle-Z\u00e9lande) est un steak de b\u0153uf provenant de la section des c\u00f4tes. La section des c\u00f4tes du b\u0153uf s\u2019\u00e9tend de la sixi\u00e8me \u00e0 la douzi\u00e8me c\u00f4te. Les steaks de ribeye sont principalement compos\u00e9s du muscle Longissimus dorsi, mais contiennent \u00e9galement les muscles Complexus et Spinalis.  <\/p>\n\n<p class=\"wp-block-paragraph\">La viande provenant de la section des c\u00f4tes est plus tendre et plus grasse que la plupart des autres coupes de b\u0153uf. Ce surplus de graisse rend les steaks et les r\u00f4tis de ribeye particuli\u00e8rement tendres et savoureux, et les rend parfaitement adapt\u00e9s \u00e0 la cuisson \u00e0 chaleur s\u00e8che. Le ribeye peut \u00eatre coup\u00e9 avec ou sans os ; l\u2019argument parfois avanc\u00e9 pour laisser l\u2019os est que l\u2019humidit\u00e9 et la graisse suppl\u00e9mentaires le long de l\u2019os rehaussent la saveur.   <\/p>\n\n<p class=\"wp-block-paragraph\">La <strong>cuisson \u00e0 la po\u00eale<\/strong>, le <strong>grillage<\/strong>, la <strong>saisie<\/strong> et le <strong>passage au gril du four<\/strong> sont les m\u00e9thodes les plus recommand\u00e9es pour cuisiner cette coupe de b\u0153uf. En raison de sa graisse abondante susceptible de provoquer des flammes, la cuisson au barbecue peut \u00eatre d\u00e9licate. Il est recommand\u00e9 de servir cette coupe saignante ou \u00e0 point, car cela fera fondre la graisse dans la viande et lui donnera plus de saveur.  <\/p>\n\n<p class=\"wp-block-paragraph\">Vous pouvez voir d\u2019autres coupes de b\u0153uf <a href=\"https:\/\/www.usa-beef.org\/for-chefs\/main-cuts-beef\/\">ici<\/a>.<\/p>\n\n<p class=\"wp-block-paragraph\">Comment pr\u00e9f\u00e9rez-vous cuisiner un Ribeye ? Laissez votre recette ci-dessous. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>La noix d\u2019entrec\u00f4te, ou ribeye, est un steak de b\u0153uf provenant de la section des c\u00f4tes. La section des c\u00f4tes du b\u0153uf s\u2019\u00e9tend de la sixi\u00e8me \u00e0 la douzi\u00e8me c\u00f4te. <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[61],"tags":[],"class_list":["post-11330","post","type-post","status-publish","format-standard","hentry","category-blog"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Alternative Cuts: Ribeye : The Marbled Meat Club<\/title>\n<meta name=\"description\" content=\"Discover U.S. beef ribeye, its rich marbling, key characteristics and the best cooking methods for a juicy, flavourful result.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.usa-beef.org\/fr\/coupes-alternatives-ribeye\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Alternative Cuts: Ribeye : The Marbled Meat Club\" \/>\n<meta property=\"og:description\" content=\"Discover U.S. beef ribeye, its rich marbling, key characteristics and the best cooking methods for a juicy, flavourful result.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.usa-beef.org\/fr\/coupes-alternatives-ribeye\/\" \/>\n<meta property=\"og:site_name\" content=\"U.S. BEEF\" \/>\n<meta property=\"article:published_time\" content=\"2020-07-27T08:05:42+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-08-17T07:51:52+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.usa-beef.org\/wp-content\/uploads\/2026\/03\/usmef-us-beef-logo-new.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1000\" \/>\n\t<meta property=\"og:image:height\" content=\"587\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"USBEEFwebmaster\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"USBEEFwebmaster\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/fr\\\/coupes-alternatives-ribeye\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/fr\\\/coupes-alternatives-ribeye\\\/\"},\"author\":{\"name\":\"USBEEFwebmaster\",\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/fr\\\/#\\\/schema\\\/person\\\/a88245db39c0201fbe9eed2afa7b146d\"},\"headline\":\"Coupes alternatives : Ribeye\",\"datePublished\":\"2020-07-27T08:05:42+00:00\",\"dateModified\":\"2026-08-17T07:51:52+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/fr\\\/coupes-alternatives-ribeye\\\/\"},\"wordCount\":260,\"commentCount\":0,\"articleSection\":[\"Blog\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.usa-beef.org\\\/fr\\\/coupes-alternatives-ribeye\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/fr\\\/coupes-alternatives-ribeye\\\/\",\"url\":\"https:\\\/\\\/www.usa-beef.org\\\/fr\\\/coupes-alternatives-ribeye\\\/\",\"name\":\"Alternative Cuts: Ribeye : The Marbled Meat Club\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/fr\\\/#website\"},\"datePublished\":\"2020-07-27T08:05:42+00:00\",\"dateModified\":\"2026-08-17T07:51:52+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/fr\\\/#\\\/schema\\\/person\\\/a88245db39c0201fbe9eed2afa7b146d\"},\"description\":\"Discover U.S. beef ribeye, its rich marbling, key characteristics and the best cooking methods for a juicy, flavourful result.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/fr\\\/coupes-alternatives-ribeye\\\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.usa-beef.org\\\/fr\\\/coupes-alternatives-ribeye\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/fr\\\/coupes-alternatives-ribeye\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.usa-beef.org\\\/fr\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Coupes alternatives : Ribeye\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/fr\\\/#website\",\"url\":\"https:\\\/\\\/www.usa-beef.org\\\/fr\\\/\",\"name\":\"U.S. BEEF\",\"description\":\"USMEF - 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