COMMODITY CORNER Four fast facts about our savory state steak Before placing your next ribeye steak on the grill, known for its buttery texture and delicious flavor, below are a few fast facts to know about Oklahoma’s delicious state steak.
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May 2, 2019, Gov. Kevin Stitt signed Senate Bill 21 into law, making the ribeye steak Oklahoma’s state steak. Authored by Sen. Casey Murdock, he hoped this bill would help acknowledge one of Oklahoma’s largest agricultural sectors – the beef industry.
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On average, adults should consume roughly 2,000 calories a day. When grilling or ordering your next six ounce ribeye, you will consume roughly 498 calories.
Most commonly known as the ribeye, it can also be referred to as a Delmonico, Spencer, beauty steak, sarket steak or the Scotch fillet.
So just what makes the cut so delicious and tender? The location. The ribeye is carved from an area known for its marbling – also known as intramuscular fat – which melts as it cooks, creating a juicy, tender steak filled with rich flavors.
Sources: Oklahoma Legislature, U.S. Department of Health and Human Services, Harvard Medical School and Omaha Steaks.