Question: What part of an animal is rib steak from?
About the article "Steak", section "Rib steak".

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A rib steak is a beef steak sliced from the rib primal of a beef animal, with rib bone attached.
In the United States, the term rib eye steak is used for a rib steak with the bone removed; however in some areas, and outside the U.S., the terms are often used interchangeably.
The rib eye or "ribeye" was originally, as the name implies, the center best portion of the rib steak, without the bone.
A rib steak is a beef steak sliced from the rib primal of a beef animal, with rib bone attached.
In the United States, the term rib eye steak is used for a rib steak with the bone removed; however in some areas, and outside the U.S., the terms are often used interchangeably.
The term "cowboy cut" is often used in American restaurants for a bone-in rib eye.
The rib eye or "ribeye" was originally, as the name implies, the center best portion of the rib steak, without the bone.
In Australia, "ribeye" is used when this cut is served with the bone in.
With the bone removed, it is called "Scotch fillet".
It is both flavorful and tender, coming from the lightly worked upper rib cage area.
Its marbling of fat makes it very good for slow oven roasting and grilling. 
Other boneless chuck cuts include the chuck eye (boneless cuts from the center of the roll, sold as mock tender steak or chuck tender steak), chuck fillet (sold as chuck eye steak and chuck tender steak,) cross-rib roast (sold as cross-rib pot roast, English roast, or "the bread and butter cut"), top blade steak or chicken steak, under blade steak, shoulder steak and shoulder roast, and arm steak and arm roast.
The average meat market cuts thick and thin chuck steaks (often sold as chuck steak or chuck steak family pack) from the neck and shoulder, but some markets also cut it from the center of the cross-rib portion.
Short ribs are cut from the lip of the roll.
Some meat markets will sell cross-rib pot roast under the generic name "pot roast."
The difference between a pot roast and a cross-rib pot roast is the vertical line of fat separating the two types of chuck meat; the cross-rib pot roast contains the line of fat.
This is what creates richness of flavor in the roast. 
  Chateaubriand steak: Usually served for two, center cut from the large end of the tenderloin.
Sometimes it's extra thick top sirloin.
Chuck steak: A cut from neck to the ribs.
Cube steak: A cut of meat, usually top round, tenderized by fierce pounding with a mallet or mechanical blades.
Filet Mignon: A cut from the small end of the tenderloin; the most tender and usually the most expensive cut by weight.
Flap steak: A cut from the bottom sirloin.
Flank steak: From the underside.
Not as tender as steaks cut from the rib or loin.
Flat iron steak: A cut from under the shoulder blade.
Hanger steak or (French) "onglet": A steak from near the center of the diaphragm.
Flavorful, and very tender towards the edges, but sinewy in the middle.
Often called the butcher's tenderloin or hanging tender.
Popeseye steak: Thinly sliced rump steak, originating in Scotland and available in the UK.
Ranch steak : A chuck steak usually cut no thicker than one inch, 10 ounces or less, and trimmed of all excess fat  Rib eye steak, also known as Scotch fillet, and Entrecôte: A rib steak consisting of the longissimus muscle and the spinalis or cap.
This comes from the primal rib used to make prime rib which is typically oven roasted as opposed to grilled as is typical with rib eye.
Also known as a Spencer Steak.
Round steak, rump steak, or (French) "rumsteak": A cut from the rump of the animal.
A true grilling steak with good flavor though it can be tough if not cooked properly.
Sirloin steak: A steak cut from the hip.
Also tends to be less tough, resulting in a higher price.
Outside Skirt steak: A steak made from the diaphragm.
Very flavorful, but also rather tough.
Inside skirt steak: A steak from the flank or bottom sirloin similar in appearance but more tender than the outside.
Strip steak, also known as New York strip: A high-quality steak cut from the strip loin, a muscle that is relatively low in connective tissue, so it is particularly tender.
T-bone steak and Porterhouse: A cut from the tenderloin and strip loin, connected with a T-shaped bone (lumbar vertebra).
The two are distinguished by the size of the tenderloin in the cut.
T-bones have smaller tenderloin sections, while the Porterhouse – though generally smaller in the strip – will have more tenderloin.
T-bone and Porterhouse steaks are among the most expensive steaks on a menu because of the large individual portion size.
Tri-tip steak/roast: Also known as a Triangle Steak, due to its shape, it's a boneless cut from the bottom sirloin butt.
Types of beefsteaks.
Several other foods are called "steak" without actually being steaks:  Beef tips: Small cuts of high or medium quality beef left over from preparing or trimming steaks, grilled and served in a manner similar to the cuts they were taken from.
Common as a "budget conscious" option for those who want to eat steak but cannot afford (or cannot consume) a whole steak.
Salisbury steak: Not a steak, but rather a burger from ground beef made with onions, usually bread crumbs, and occasionally mushrooms.
Also known as "Hamburger Steak" or "Minute Steak" (due to its shorter cooking time).
It is the least expensive "cut" of steak, usually because it is made of lower grade meat.
Steak tartare or tartar steak: Finely chopped raw fillet of beef, onion, parsley, capers, a hot sauce (usually Worcestershire) and raw egg.  
A rib chop comes from the rib section of an animal, usually the term is used for pork and lamb.
Rib chops are considered the ribeye of pork and lamb.