Tag: Ribeye fat

According to the USDA, a standard 3-ounce serving of ribeye steak contains about 20 grams of fat. However, not all fat is created equal, and this rich marbling is more complex than a simple high-fat label suggests. The health implications of ribeye's fat content depend heavily on the type of fat and how the animal was raised, making the answer far from a simple yes or no.

The USDA awards its highest 'Prime' grade to only about 3% of beef, largely based on exceptional marbling, and a ribeye's generous fat content is what makes it a top contender. This creamy, melt-in-your-mouth richness is the key to its legendary flavor and texture.

According to a 2023 study published by Science.gc.ca, keeping the external fat on a ribeye during cooking can have positive effects on juiciness and flavor. Whether or not to trim that luscious fat cap is a hotly debated topic among steak lovers, with strong arguments for both keeping it and cutting it off. The best approach for you depends on your cooking method, desired flavor profile, and texture preferences.

For decades, animal fats were demonized, but modern nutritional science offers a more nuanced view of the fats found in red meat. This evolving understanding means that whether it's healthy to eat the fat on a ribeye steak is not a simple yes-or-no question, but one that requires a balanced perspective on its various components.