“The #112A, Beef Rib, Ribeye, Lip-On is made by removing all the bones and surface fat from the “109”. The “lip” refers to the tail of the cut, which measures two inches in length from the end of the ribeye muscle.
If the lip is removed, it is called a #112 Beef Rib, Ribeye Roll.”
(www.boboros.com)
Preparation Recommendations
Thick cut steaks, best grilled, roasted, smoked or seared and pan-fried.
Serve as a steak or sliced.
Item No. 103 – Beef Rib, Primal
Item No. 109 – Beef Rib, Roast-Ready
