Beef Rib, Ribeye Roll
IMPS/NAMP - 112
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Boneless Ribeye with the lip removed. The "lip" refers to the tail of the cut, which measures two inches in length from the end of the ribeye muscle.
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.
Dry heat is recommended such as roasting or grilling. Excess external and seam fat should be removed.
Recommended Menu Applications
Grill or roast as steak or whole roast.
Roll and stuff with spinach, mushroom and cheese and slice into pinwheels
Mustard and Lavender Encrusted Smoked Ribeye with Olive Pesto
Bulgogi Steak Sandwich
Fat cover. Shall be practically free of surface fat and intercustal meat. All other muscles, bones, cartilages, backstrap, and the exterior fat cover shall be excluded.
Length of tail (lip) Lip length shall be prepared with a staight cut that is ventral to, but not more than 2.0 inces (5.0cm) from, the longissimus dorsi.
Tied or netted
110 Rib, Roast-Ready, Boneless
112A Ribeye Roast/Prime Rib
112 Beef Rib, Ribeye Roll
124 Back Ribs
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