Well Marbled Ribeye
As it cooks the fat melts into the steak rendering it juicy and buttery in flavor.
Well marbled ribeye. The easiest way to spot well marbled steak is to look for the usda shield. Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. Degree of marbling is the primary determination of quality grade. T he usda grades beef carcasses for marbling examining the ribeye muscle between the 12th and 13th ribs on each beef steer.
Maturity refers to the physiological age of the animal rather than the chronological age. Only those steaks with the very best marbling are eligible to receive usda prime certification the highest rating available for steak quality. You can see. Resident grass fed beef experts mark goessl and lori dunn will deconstruct the ribeye to explain why steaks from this primal cut look so different from one end to another and how to choose the cut that is just right for you.