Cowboy Cut (Cowboy Ribeye)

[Laurence Horn]

Forget the cowboy cut--what else do you have on fried reconstituted
oysters?  Are those sea creatures or the mountain variety, and what
(one wonders) caused the need for reconstitution?
Inquiring palates want to know!

LH

At 1:36 PM -0400 10/15/07, Barry Popik wrote:
>COWBOY CUT + STEAK--737 Google hits
>COWBOY RIBEYE--9,130 Google hits
>COWBOY RIB STEAK--177 Google hits
>
>"Cowby Cut" ("Cowboy Ribeye") is not in OED. Perhaps OED could
>consider it in the "ribeye" entry revision. It's be featured in my
>Texas Food Museum, that I gotta build myself brick by brick, with
>absolutely no help from anyone in this darned state...
>...
>...
>...
>http://www.barrypopik.com/index.php/texas/entry/cowboy_cut_cowboy_ribeye_steak_cowboy_rib_steak/
>...
>Entry from October 15, 2007
>Cowboy Cut (Cowboy Ribeye Steak; Cowboy Rib Steak)
>A "cowboy cut" is a cut of steak with the bone in (for use by cowboys
>as a handle). The term "cowboy cut" appeared in the late 1960s and
>1970s; Wrangler introduced its "cowboy cut" jeans before the steak cut
>had its name. The cowboy cut is usually for rib-eye steaks, and
>they're often called "cowboy ribeyes" or "cowboy rib steaks."
>...
>22 April 1967, The Argus (Fremont, CA), Family Weekly, pg. 15, col. 1:
>I have, for example, learned to be wary of such menu items as
>cowboy-cut T-bone steak, Santa Fe third-degree Chili, and fried
>reconstituted oysters.
>

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