Ribeye Steak Marbling

Marbling refers to the specks of white you ll see in a steak.

Ribeye steak marbling.

A ribeye steak comes from the back of a steer toward the steer s head. The ribeye steak is well known for its heavy marbling and deep rich flavor. It is made up of two muscles. If you cook it properly the fatty steak will have a melt in mouth texture.

These muscles run along the steer s spine and on top of the ribs. 1 pound ribeye steak well marbled 2 teaspoons kosher salt 1 2 teaspoons vegetable or canola oil for the butter sauce. But there are various types of marbling as well and some types are more desirable than others when discussing steak quality. 16 oz steak 4 per case.

Marbling takes time to develop in an animal which is why it is more prevalent in beef than in lamb or pork. Rib eye steak which comes from you guessed it the rib section or mid section of the cow is a full flavored cut of beef with lots of marbling throughout which keeps it juicy when cooked. At ribeye we insist on all our. Hence the practice of wrapping tenderloin steaks with strips of bacon without it the steak would lack flavor and moisture.

T he usda grades beef carcasses for marbling examining the ribeye muscle between the 12th and 13th ribs on each beef steer. Good quality meats should have a moderate to a high temperature degree of marbling. The spinalis dorsi and the longissimus dorsi. Ribeyes will vary in shape and appearance as they can come from either the loin end or chuck end of the ribeye.

This cut comes from a combination of longissimus and spinalis muscles which have a typical pad of fat that separates the two tissues. Marbling is the distribution of fat throughout the muscle. The easiest way to spot well marbled steak is to look for the usda shield. Beef being moderate to highly marbled to.

Good marbling means good quality you may think that quality is a subjective term used to describe one s preference of beef steak whether that be fat content breed of cattle grass. It s often reserved for special occasions like birthdays and anniversaries. Linz heritage angus reserve boneless ribeye steak. The ribeye shines most when aged to perfection.

Only those steaks with the very best marbling are eligible to receive usda prime certification the highest rating available for steak quality. So the more little white. 3 4 tablespoons salted butter melted 1 2 teaspoon garlic powder 1 2 teaspoon black pepper 1 teaspoon fresh thyme or 1 2 teaspoon dried thyme 1 teaspoon. Marbling is the most desirable.

Sirloin is among the leaner steaks while ribeye is generally the most well marbled. Those specks are fat and fat flavor.