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<blockquote data-quote="MikeC" data-source="post: 267753" data-attributes="member: 1604"><p>Optimum Ribeye Size</p><p></p><p>A Colorado State study helps clarify the question, "What is the ideal size for a ribeye?" Colorado researchers took Low Choice beef carcasses with ribeyes ranging from less than11 square inches to more than 16 square inches. They were cooked to medium rare doneness and evaluated for cooking characteristics and sensory attributes. The portion size was constant as in a restaurant ¾ the thickness of the steak decreased as the ribeye size increased. The thickness of the steaks ranged from 1.11 inches for the smallest ribeye to 0.87 inch for the largest.</p><p></p><p>The average cooking time decreased significantly from 19.5 to 11.3 minutes as the ribeye area increased because the larger ribeyes had been cut thinner to have a constant weight. The tenderness scores were significantly lower for ribeyes larger than 16 square inches.</p><p></p><p>The conclusion was a 12 to 15 square inch ribeye is desirable for cooking time and tenderness in the foodservice business. This puts the desired thickness in the 0.9 to 1.0 inch range with a 13 to 16 minute cooking time.</p><p></p><p>The take-home message is to be aware of the ribeye size you are producing. Don't select extremes for several generations if you're using EPD's for ribeye or ultrasound data since muscling is highly heritable. If you have data on carcasses that are 650 to 850 pounds and ribeye sizes are 12 to 15 square inches, you should be on target.</p><p></p><p>(Source: Eldon Cole, Livestock Specialist, SW Region)</p></blockquote><p></p>
[QUOTE="MikeC, post: 267753, member: 1604"] Optimum Ribeye Size A Colorado State study helps clarify the question, “What is the ideal size for a ribeye?” Colorado researchers took Low Choice beef carcasses with ribeyes ranging from less than11 square inches to more than 16 square inches. They were cooked to medium rare doneness and evaluated for cooking characteristics and sensory attributes. The portion size was constant as in a restaurant ¾ the thickness of the steak decreased as the ribeye size increased. The thickness of the steaks ranged from 1.11 inches for the smallest ribeye to 0.87 inch for the largest. The average cooking time decreased significantly from 19.5 to 11.3 minutes as the ribeye area increased because the larger ribeyes had been cut thinner to have a constant weight. The tenderness scores were significantly lower for ribeyes larger than 16 square inches. The conclusion was a 12 to 15 square inch ribeye is desirable for cooking time and tenderness in the foodservice business. This puts the desired thickness in the 0.9 to 1.0 inch range with a 13 to 16 minute cooking time. The take-home message is to be aware of the ribeye size you are producing. Don’t select extremes for several generations if you’re using EPD’s for ribeye or ultrasound data since muscling is highly heritable. If you have data on carcasses that are 650 to 850 pounds and ribeye sizes are 12 to 15 square inches, you should be on target. (Source: Eldon Cole, Livestock Specialist, SW Region) [/QUOTE]
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