ribeye steak
Selected indexed studies
- Effect of a novel steak fabrication method by trimming subcutaneous and intermuscular fats on palatability and calorie content of beef ribeye steaks. (Meat Sci, 2024) [PMID:38593728]
- Cowpea legumin preservative impacts on beef ribeye and implications on antibiotic resistant food borne pathogens. (NPJ Sci Food, 2024) [PMID:39562784]
- Nutrient Analysis of Raw and Cooked USDA Prime Beef Cuts. (Nutrients, 2024) [PMID:39275228]
_Worker-drafted node — pending editorial review._
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Sources
- Effect of a novel steak fabrication method by trimming subcutaneous and intermuscular fats on palatability and calorie content of beef ribeye steaks. (2024) pubmed
- Cowpea legumin preservative impacts on beef ribeye and implications on antibiotic resistant food borne pathogens. (2024) pubmed
- Nutrient Analysis of Raw and Cooked USDA Prime Beef Cuts. (2024) pubmed
- Body, carcass, and steak dimensions of straightbred Holstein calves and Angus-sired calves from Holstein, Jersey, and crossbred beef dams. (2023) pubmed
- Identification of optimal ranges in ribeye area for portion cutting of beef steaks. (2000) pubmed
- National Beef Tenderness Survey-1998. (2000) pubmed
- Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds. (2021) pubmed
- Sorting beef subprimals by ribeye area size at the packer level to optimize utility and product uniformity in foodservice and retail. (2020) pubmed
- Consumer selection of constant-weight ribeye, top loin, and sirloin steaks. (2011) pubmed
- Impact of price and thickness on consumer selection of ribeye, sirloin, and top loin steaks. (2012) pubmed