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Optimum Ribeye size?
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<blockquote data-quote="birdog" data-source="post: 565976" data-attributes="member: 514"><p>I was just wondering if someone has any links to research on the optimum ribeye size for today's consumer? I like a thick steak 1 1/4" to 1 1/2", if we produce animals with larger REA's then we are increasing the serving size of our steaks. I have read posts on this board of animals with 16" to 20+" REA. If you cut a thick steak off of one of these animals you would be serving a roast instead of a steak. I don't know what a cubic inch of beef weighs so I can't state weights. I have noticed at restaurants in my area that the square inch of steak on the plate is a good size but the cut is only 1/2" or so. IMO you can't cook a good thin cut steak. I think a good 14" to 15" REA would be about right but I don't know, that is why I'm looking for some good research.</p><p></p><p>Thanks in advance.</p></blockquote><p></p>
[QUOTE="birdog, post: 565976, member: 514"] I was just wondering if someone has any links to research on the optimum ribeye size for today's consumer? I like a thick steak 1 1/4" to 1 1/2", if we produce animals with larger REA's then we are increasing the serving size of our steaks. I have read posts on this board of animals with 16" to 20+" REA. If you cut a thick steak off of one of these animals you would be serving a roast instead of a steak. I don't know what a cubic inch of beef weighs so I can't state weights. I have noticed at restaurants in my area that the square inch of steak on the plate is a good size but the cut is only 1/2" or so. IMO you can't cook a good thin cut steak. I think a good 14" to 15" REA would be about right but I don't know, that is why I'm looking for some good research. Thanks in advance. [/QUOTE]
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Optimum Ribeye size?
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