Just learned how much fat a prime ribeye actually has compared to other cuts

I was reading an old USDA meat guide from the 90s my boss has in the office. It said a prime grade ribeye can be up to 40% fat by weight before trimming. I always knew it was a fatty cut, but that number really hit me. I pulled a few from the case yesterday and just looked at them differently. It explains why they cook so well and stay so juicy, but also why some customers get sticker shock when we trim it down to what they want. That's a lot of product loss right there. Makes you think about pricing and how to explain the value to folks. Anyone else run into customers who don't get why a trimmed ribeye costs so much more per pound than the untrimmed price?

3 comments

3 Comments

webb.hannah6d ago

Honestly though, that fat is what you're paying for. The flavor and the whole experience is in the marbling. If someone wants lean beef, they should just order a different cut.

oliviabutler6d ago

Look at how your body actually breaks down food. That marbling doesn't just "sit" there undigested. The fat gets processed and provides a slow release of energy, which is why a rich meal can feel satisfying for longer. It's not about feeling gross, it's about a different kind of fullness. Calling it just "taste" misses the point of how the whole meal makes you feel.

dylan_ward6d ago

Tbh when you say "the whole experience is in the marbling," you're only talking about taste. For a lot of people, the experience is also about not feeling gross and heavy after a meal. That fat just sits in your stomach for hours.