Table 3 summarizes
REA and grade data for all Kaua‘i rib steak samples
as compared to data reported from the Big Island
(Fukumoto and Kim 2007b) and national data (Garcia
et al. 2008). Some variation in REA of Kaua‘i beef
compared to other studies may be explained by the
fact that this was a store-shelf survey as opposed to a
standard REA measurement at the 12th rib.