Picture the perfect ribeye steak. Sizzling hot, its oblong shape fills your plate with just the right striation of marbling for a juicy, melt-in-your mouth tenderness, no extra seasoning required.
Dairy ribeye, left, tend to have a long, flat shape compared to beef ribeye, right. Sire selection when crossing dairy and beef can help produce the beef muscling desired by consumers.
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Reporter Kristen Sindelar has loved agriculture her entire life, coming from a diversified farm with three generations working side-by-side in northeastern Nebraska. Reach her at Kristen.Sindelar@midwestmessenger.com.





