Common Name
Ribeye, strip, Delmonico steak
Whole Sale Section
Chuck, Rib, Loin
(1) The tubera, crest and adjacent part of the ventral surface of the ilium; (2) the first three sacral spines; (3) the lumbar and thoracic spines and supraspinous ligament.
(1) The lumbar transverse and articular processes; (2) the thoracic transverse processes; (3) the spinous and transverse processes of the last four cervical vertebrae. (4) the lateral surfaces of the ribs, except the first.
Extensor of the back and loin, flexes the spine laterally. May also assist in expiration.
Dorsal branches of thoracic and lumbar nerves.
Blood Supply
Dorsal, deep cervical, intercostal, and lumbar arteries.
Retail Cuts
Beef Loin T-Bone Steak, Beef Loin Porterhouse Steak, Beef Loin Top Loin Steak, Beef Loin Top Loin Steak Boneless, Beef Rib Roast, Beef Rib Steak, Beef Rib Steak Boneless, Beef Ribeye Roll Beef Ribeye Lip-On, Beef Ribeye Steak, Beef Ribeye Steak Lip-On, Beef Chuck Blade Roast, Beef Chuck Blade Steak, Beef Chuck 7-Bone Pot Roast, Beef Chuck 7-Bone Steak, Beef Chuck Under Blade Pot Roast, Beef Chuck Under Blade Pot Roast Boneless, Beef Chuck Under Blade Steak, Beef Chuck Under Blade Steak Boneless
L* : 40.55
a* : 31.13
b* : 23.98
Pgment Conc. (Heme Iron) : 22.02
Processing Characteristics
Fat : 77.4
Moisture : 705.2
Protein : 205.4
Ash : 12
Shear Force
Dry : 11.1lbs
Moist : 9.3lbs