Where is the measurement of external fat thickness taken on beef?

The measurement of external fat thickness on beef is typically taken on the cut surface of the ribeye. This location provides a standardized and consistent point for assessing fat thickness, which is crucial for evaluating the quality and yield of the meat. The ribeye area is often used because it is a prime cut of beef, and the amount of fat present here significantly influences the flavor, tenderness, and overall palatability of the meat.

The ribeye is also located near the center of the animal's body, reflecting the overall fat distribution. Measuring fat thickness in this specific area allows for a more accurate assessment of fat which can then be used to predict grading and pricing for beef. This practice is integral to ensuring meat quality and consistency across different cuts, which is particularly important in the agricultural and culinary industries.