You can see.
Well marbled ribeye.
Degree of marbling is the primary determination of quality grade.
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.
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.
T he usda grades beef carcasses for marbling examining the ribeye muscle between the 12th and 13th ribs on each beef steer.
The easiest way to spot well marbled steak is to look for the usda shield.
It is well marbled tender and delicious and also 100 grass fed.
Only those steaks with the very best marbling are eligible to receive usda prime certification the highest rating available for steak quality.