With the cost of corn plummeting and feed less expensive, CAB cattle sizes continue to get larger. Larger cattle means larger subprimals and larger eye size of the beef cut. For example, a 16 oz ribeye might only be ½” thick. So you have great plate coverage, but the portioned steak can be thinner. West Coast is in constant contact with suppliers giving them feedback on subprimal weights to ensure a consistent supply and our skilled cutting team mitigates the effect of larger carcass weights in most cases… But pay attention and don’t overcook your steaks!
Here is the article from CAB… CAB Carcass Weights Edge Higher