{"id":11500,"date":"2020-07-27T10:05:42","date_gmt":"2020-07-27T08:05:42","guid":{"rendered":"https:\/\/www.usa-beef.org\/tagli-alternativi-ribeye\/"},"modified":"2026-08-17T10:07:19","modified_gmt":"2026-08-17T08:07:19","slug":"tagli-alternativi-ribeye","status":"publish","type":"post","link":"https:\/\/www.usa-beef.org\/it\/tagli-alternativi-ribeye\/","title":{"rendered":"Tagli Alternativi: Ribeye"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Il <strong>rib eye<\/strong> o <strong>ribeye<\/strong> (noto anche come Scotch fillet in Australia e Nuova Zelanda) \u00e8 una bistecca di manzo ricavata dalla sezione delle costole. La sezione delle costole del manzo si estende dalla sesta alla dodicesima costola. Le bistecche ribeye sono composte principalmente dal muscolo Longissimus dorsi ma contengono anche i muscoli Complexus e Spinalis.  <\/p>\n\n<p class=\"wp-block-paragraph\">La carne della sezione delle costole \u00e8 pi\u00f9 tenera e grassa rispetto alla maggior parte degli altri tagli di manzo. Questo grasso extra rende le bistecche e gli arrosti ribeye particolarmente teneri e saporiti, e ben adatti alla cottura a calore secco. Il ribeye pu\u00f2 essere tagliato disossato o con l'osso; una giustificazione a volte usata per lasciare l'osso \u00e8 che l'umidit\u00e0 e il grasso extra lungo l'osso miglioreranno il sapore.   <\/p>\n\n<p class=\"wp-block-paragraph\">La <strong>cottura in padella<\/strong>, la <strong>grigliatura<\/strong>, la <strong>rosolatura<\/strong> e la <strong>cottura al forno<\/strong> sono i metodi di cottura pi\u00f9 consigliati per questo taglio di manzo. Poich\u00e9 il suo abbondante grasso tende a causare fiammate, la grigliatura pu\u00f2 essere un po' complicata. Si consiglia di servire questo taglio al sangue o medio, poich\u00e9 questo scioglier\u00e0 il grasso nella carne e dar\u00e0 pi\u00f9 sapore.  <\/p>\n\n<p class=\"wp-block-paragraph\">Puoi vedere altri tagli di manzo <a href=\"https:\/\/www.usa-beef.org\/for-chefs\/main-cuts-beef\/\">qui<\/a>.<\/p>\n\n<p class=\"wp-block-paragraph\">Come preferisci cucinare un Ribeye? Lascia la tua ricetta qui sotto. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Il rib eye o ribeye \u00e8 una bistecca di manzo ricavata dalla sezione delle costole. La sezione delle costole del manzo si estende dalla sesta alla dodicesima costola. <\/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":[59],"tags":[],"class_list":["post-11500","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\/it\/tagli-alternativi-ribeye\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\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\/it\/tagli-alternativi-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=\"2026-08-17T08:07:19+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=\"Scritto da\" \/>\n\t<meta name=\"twitter:data1\" content=\"USBEEFwebmaster\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tempo di lettura stimato\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minuto\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/it\\\/tagli-alternativi-ribeye\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/it\\\/tagli-alternativi-ribeye\\\/\"},\"author\":{\"name\":\"USBEEFwebmaster\",\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/it\\\/#\\\/schema\\\/person\\\/a88245db39c0201fbe9eed2afa7b146d\"},\"headline\":\"Tagli Alternativi: Ribeye\",\"datePublished\":\"2020-07-27T08:05:42+00:00\",\"dateModified\":\"2026-08-17T08:07:19+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/it\\\/tagli-alternativi-ribeye\\\/\"},\"wordCount\":211,\"commentCount\":0,\"articleSection\":[\"Blog\"],\"inLanguage\":\"it-IT\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.usa-beef.org\\\/it\\\/tagli-alternativi-ribeye\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/it\\\/tagli-alternativi-ribeye\\\/\",\"url\":\"https:\\\/\\\/www.usa-beef.org\\\/it\\\/tagli-alternativi-ribeye\\\/\",\"name\":\"Alternative Cuts: Ribeye : The Marbled Meat Club\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/it\\\/#website\"},\"datePublished\":\"2020-07-27T08:05:42+00:00\",\"dateModified\":\"2026-08-17T08:07:19+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/it\\\/#\\\/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\\\/it\\\/tagli-alternativi-ribeye\\\/#breadcrumb\"},\"inLanguage\":\"it-IT\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.usa-beef.org\\\/it\\\/tagli-alternativi-ribeye\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/it\\\/tagli-alternativi-ribeye\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.usa-beef.org\\\/it\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Tagli Alternativi: Ribeye\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/it\\\/#website\",\"url\":\"https:\\\/\\\/www.usa-beef.org\\\/it\\\/\",\"name\":\"U.S. BEEF\",\"description\":\"USMEF - 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