Composition of the beef wholesale rib.

D. M. Wulf, J. R. Romans, W. J. Costello

Research output: Contribution to journalArticlepeer-review

5 Scopus citations


Wholesale ribs (n = 40) were dissected to determine composition from anterior to posterior end. There were much greater differences in tissue amounts from different anatomical locations within the wholesale rib than between wholesale ribs from carcasses of different USDA yield grades. Kernel fat (seam fat between the longissimus and spinalis dorsi muscles) was found in considerably higher amounts in the 7th, 8th, and 9th rib bone sections. Removal of the lip from IMPS 112A decreased the separable fat content of ribeyes by approximately 46%. This large decrease in fat could make the ribeye more appealing to today's consumer.

Original languageEnglish (US)
Pages (from-to)94-102
Number of pages9
JournalJournal of animal science
Issue number1
StatePublished - Jan 1994
Externally publishedYes

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology
  • Genetics


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