Bulls are larger than steers and, therefore, their carcasses post slaughter produce more edible meat than do those of steers. The Journal of Animal Science reports that a bull carcass produces anywhere from 10 to 20 percent more meat compared to a steer carcass. This higher yield applied to all cuts obtained from the carcass, but was significantly greater in the rib eye cut, popular for its juicy flavor, which comes from the upper rib section.