When you re shopping for the perfect ribeye hungry cravings notes usda prime grade is the best but it will also be the most.
Well marbled ribeye.
You can see.
T he usda grades beef carcasses for marbling examining the ribeye muscle between the 12th and 13th ribs on each beef steer.
Degree of marbling is the primary determination of quality grade.
Only those steaks with the very best marbling are eligible to receive usda prime certification the highest rating available for steak quality.
Maturity refers to the physiological age of the animal rather than the chronological age.
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.
Omaha steaks says the rib area of the cow collects more intramuscular fat than other areas of the animal and that translates to a well marbled ribeye steak.
It is well marbled tender and delicious and also 100 grass fed.