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Ribeye Roast/Prime Rib
Ribeye Roast/Prime Rib
  • IMPS/NAMP - 112A
Cut Description
  • A boneless roast 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
  • Dominates foodservice menus due to its exceptional taste and tenderness
  • Profitable for operators; patrons will pay a premium for beef rib, viewing it as a "special treat"
  • Menued as Prime Rib, Beef Rib is the most classic of beef roasts and dominates foodservice menus
  • 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. November and December are typically months of peak demand and, as a result, the highest rib prices
  • Beef Rib, Ribeye, Lip-On
  • Prime Rib
  • Ribeye Roast Boneless
Preparation Information
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
Ordering Tips
  • Quality grade
  • 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
  • Weight range
  • Tied or netted
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