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Ribeye Roll Steak
 
Ribeye Roll Steak
  • IMPS/NAMP - 1112
Cut Description
  • Prepared from the boneless Ribeye Roll
  • One of the most tender cuts of beef
  • Flavorful, superb taste
  • Command higher menu prices
  • Satisfy patrons with a quality eating experience
  • Priced lowest in January and February, meaning these months offer excellent opportunities for operators to profitably feature beef rib specials, such as "Prime Rib" and rib steaks
  • Beef Rib follows a seasonal curve of supply and demand. Summer months, November and December are months of peak demand and, as a result, the highest rib prices
  • View cutting instructions here
Aliases
  • Beef Rib, Ribeye Roll Steak, Boneless
Preparation Information
Use any dry heat cooking method such as broiling or grilling. Excess external and seam fat should be removed.
Recommended Menu Applications
  • Steak
  • Sandwiches
Ordering Tips
  • Quality grade
  • Thickness or portion weight
  • Thickness of surface fat
  • Removal of the tail (lip)
  • Portion Sizes: 4 to 12 ounces
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