the Scotch fillet is one of the most prominent steak cuts in restaurants. “It’s essentially the first steak in the entire backstrap of the cow before sirloin. Scotch is the same as a rib-eye ...

The rib eye is cut from ribs six through twelve ... eye (called a Delmonico when boneless, a Scotch filet in Australia and New Zealand, and a cowboy steak when the rib bone is extra long and ...