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Geography. The rib-eye steak comes from the rib area of a cow, located just behind the shoulder or chuck section. The area behind the ribs is known as the short loin, which is where T-bone and porterhouse steaks come from.
The chuck cut comes from the shoulder of the cow; in fact, some cuts from this region are called shoulder cuts, such as the shoulder steak. The area behind the chuck is the rib, while the brisket and shank, below the chuck, refer to the upper part of the animal's leg. The chuck is one of the largest primal cuts on a cow. A cow's shoulders contain large amounts of muscle tissue used to move the animal's heavy weight around. Because these muscles are in constant use, the chuck is filled with tough, dense muscle fibers, making it one of the toughest cuts of beef.