Ribeye steak is one of the most sought-after beef cuts thanks to its rich marbling and juicy flavor. If you ever wondered how many ribeye steaks you can get from a single cow, the answer depends on the animal’s size, how it’s butchered, and how thick you cut each steak.
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Ribeye Cuts Come from the Rib Section
Ribeye steaks come from the rib primal section of a cow, specifically the area between the chuck and the loin. In German this meat is often called Entrecôte or Hochrippe, known for its fat marbling and bold taste.
This section can be cut into either bone-in ribeye steaks (sometimes called cowboy or tomahawk cuts) or boneless ribeyes that most people recognize.
Typical Yield of Ribeyes From a Whole Cow
A whole cow can yield more than just steaks – including roasts, ground beef, and other cuts – but only a portion of its weight comes from the rib section.
According to industry estimates, when properly butchered, an average beef cow produces about 12 to 16 ribeye steaks. This assumes standard steak thickness and a full yield from the rib primal.
Other estimates put the number around 12 ribeye steaks per whole cow depending on how the butcher packages them.
Factors That Affect the Number of Ribeye Steaks
The exact number of ribeyes you can get from a cow varies because of several factors:
1. Carcass Size and Weight
Heavier cows with bigger rib sections naturally produce more steak. A larger animal can often yield closer to the high end (16 or more) of the range.
2. Steak Thickness
Thick ribeye steaks (e.g., 1.5″ cuts) will yield fewer total steaks than thinner ones. Most standard packaging aims for ¾″ to 1″ thickness.
3. Butcher’s Choices
Butchers may leave more meat on roasts rather than slicing steaks, or they may cut bone-in versus boneless, which changes the count.
4. Breed and Fat Coverage
Different breeds have different ribeye size and fat marbling, which again affects yield.
Rough Comparison With Other Cuts
For perspective, ribeye steaks tend to be less numerous than total steaks from a cow. A typical steer might yield 120–140 total steaks of all types, but only 12–16 of those will be ribeyes.
This helps explain why ribeyes are more expensive and prized – they come from a relatively small section of the animal.
Summary of Ribeye Yield
- A whole cow usually produces about 12–16 ribeye steaks.
- The number depends on carcass weight and how the steaks are cut.
- Smaller ribeyes or very thick cuts change the count.
FAQs
How many ribeye steaks are in half a cow?
If you only purchase half a cow, you can expect about 6–8 ribeye steaks, assuming a proportional distribution.
Are bone-in ribeyes the same count as boneless?
Bone-in cuts take slightly more space but don’t create more steaks – you usually still count them as part of the same total yield.
Does every cow yield the same number of ribeyes?
No. Genetics, size, and fat distribution all influence yield, so the number varies from animal to animal.
Why are ribeye steaks more expensive?
Because they come from a limited area (the rib section) and produce fewer total steaks compared with other cuts.
Can you buy a half side with ribeye only?
Yes. Many butchers let you specify if you want more ribeye steaks and fewer roasts, but that changes the total yield.
