Contact Information

Dr. Tony Pescatore, Ph.D.
Interim Department Chair

900 W.P. Garrigus Building Lexington, KY 40546-0215

+1 (859) 257-2686

Beef Cattle Discovery - Retail Cuts - Ribeye Steak

Beef Cattle Discovery - Retail Cuts - Ribeye Steak

Beef Cattle Discovery - Retail Cuts - Ribeye Steak


Cut taken from the Rib Ribeye Steak

Beef - Retail Cut - Ribeye Steak

  • Boneless steak cut across the grain grom the Beef Ribeye Roast.
  • Cut less than 2 inches thick (usually about 1 inch thick).
  • The major muscle is the oval-shaped ribeye muscle and it is visible in both faces.  Other small muscles also visible.
  • Has some fat and connective tissue between muscles, but has little or no outside fat.

*Cookery Method = Dry

Contact Information

Dr. Tony Pescatore, Ph.D.
Interim Department Chair

900 W.P. Garrigus Building Lexington, KY 40546-0215

+1 (859) 257-2686