Where is R.E.A measured on livestock?

R.E.A, or Rib Eye Area, is an important measurement in livestock, particularly in beef cattle and pork, as it helps to evaluate the yield and quality of meat. The Rib Eye Area is specifically measured in the loin region because this area provides valuable information about the amount of muscle versus fat that will contribute to the overall quality and value of the meat.

The loin region, located just behind the ribs, is where the Rib Eye steak comes from, thus making it the most relevant and traditional site for measuring this area. The size of the Rib Eye is directly correlated with the amount of saleable meat that can be harvested from the animal, making it a key indicator in meat evaluation and grading processes.

In this context, the other regions mentioned do not typically provide the same level of insight into the meat quality as the loin region does, which is why they do not apply to the measurement of R.E.A.