Tag: Steak marbling

According to USDA grading standards, Prime beef has the most abundant marbling, indicating a high concentration of intramuscular fat. For those seeking richness, what has the most fat on a steak is a crucial question, as fat content is directly tied to flavor and tenderness.

While some cuts of beef are extremely fatty, a 3-ounce serving of a cooked New York strip steak is considered a relatively lean protein source, often containing just 6 grams of total fat. The precise amount of fat in a strip steak, however, depends on factors like the grade of beef, the cut's marbling, and how it is prepared.

According to the USDA, a lean beef cut must have less than 10 grams of total fat per 3.5-ounce serving. Based on this, are ribeyes considered lean meat? The short answer is no, due to their significant intramuscular fat, or marbling, which contributes to their signature flavor and tenderness.

According to the United States Department of Agriculture (USDA), there are eight quality grades for beef, but only three are commonly sold in retail and restaurants. Texas Roadhouse proudly uses USDA Choice grade beef for all of its steak offerings, a quality level that provides a balance of tenderness and flavor. This commitment to quality, combined with their affordable prices, is one of the reasons for their widespread popularity.

A typical 3.5-ounce (100-gram) serving of ribeye steak contains approximately 22 grams of fat, a higher content than leaner cuts like sirloin. So, is a ribeye steak fatty? The high fat content, known as marbling, is precisely what gives the ribeye its signature rich flavor and buttery tenderness, making it a favorite among steak lovers worldwide.