Meat
Cowboy Cut
Cowboy cut usually means a thick, bone-in ribeye with a shorter bone than a tomahawk—still dramatic, still ribeye meat, but easier to fit on a grill grate or plate. Some butchers use the name for any oversized bone-in rib steak. Marbling and thickness matter more than the marketing name. It is prized as a slightly more practical showpiece than the full tomahawk handle, with the same rich, fat-basted eating quality. Season simply, cook over two-zone heat, and rest. Serve with assertive sides; the steak is rich.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.5 g
- Saturated Fat 5.08 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.26 g
- Polyunsaturated Fat 1.01 g
- Cholesterol 70.3 mg
- Sodium 62.2 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.3 g
- Water 61.8 g
- Energy 202 kcal
- Water 61.8 g
- Protein 22.3 g
- Fat 11.5 g
- Saturated Fat 5.08 g
- Monounsaturated Fat 5.26 g
- Polyunsaturated Fat 1.01 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 35.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.85 mg
- Vitamin B5 — Pantothenic Acid 0.52 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.8 µg
- Minerals 286 mg
- Major Minerals 284 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.85 · vitamin-b5-pantothenic-acid: 0.52 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.7 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.8 ·
Minerals
Cowboy Cut of Beef: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
American steakhouses used “cowboy” naming for thick Western-style bone-in ribeyes.
Retail packs adopted cowboy-cut labelling for premium bone-in rib steaks.