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Look for rib-eye steak with a clear, red color. The normal color of beef is a purplish-red, but it takes on the cherry-red hue known as the “bloom” when exposed to oxygen. While the exterior is bright red, the interior of the meat will retain this darker color. Vacuum-packed rib-eye steak will also show this purplish color. Packaged rib-eye steak should be cold and the packaging free of punctures or tears; vacuum-packed steak should have its seal intact. The beef should be firm to the touch. Check the label for the “sell-by” date and make sure to buy it before or on that date.
Rib-eye steak is available cut thin for pan-broiling or cut thick for grilling.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.
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If you have dietary restrictions and/or allergies, always read the ingredient list carefully for all products prior to consumption. If the ingredient list is not available on the product, check with the product manufacturer, or do not consume the product.
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