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“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

Weight 20 lbs
Brand

Pack & Size

MPC or UPC

NAMP 112

Beef Wagyu Ribeye Cap

Decadent Waygu beef shines in the Ribeye Steak. Smoke and grill this whole and slice, or cut steaks to your desired thickness for grilling, broiling and pan-searing.

NAMP 112 BEEF RIB, RIB EYE ROLL

 

SKU 4673960 Category Tags , , ,

“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

Weight 20 lbs
Brand

Pack & Size

MPC or UPC

NAMP 112

“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

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