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Rib, Rib Steak, Bone In, Frenched
  • IMPS/NAMP - 1103B
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Cut Description
  • Exceptional taste and tenderness delivers a quality eating experience every time.
  • Offers great plate coverage and impressive presentations.
  • Prepared from any bone in rib subprimal.
  • Steaks usually are cut from the small end of the rib and have a bone along the outside.
  • Can be "Frenched" with all the fat and lean trimmed from the bone end to expose 1 to 3 inches of bone.
  • Generally lower priced at the beginning of each year and prices for these steaks rise during grilling season, in accord with increased consumer demand.
  • Rib, Rib Steak, Bone In
Preparation Information
Best prepared using any form of dry heat cooking method such as broiling or grilling. Excess internal 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
  • Thickness or portion weight
  • Thickness of surface fat
  • Length of tail (lip)
  • Portion sizes range from 8 to 18 ounces
  • Lattisimus dorsi, infraspinatus, and trapezius muscles above the blade bone and the subscapularis and rhomboideus muscle below it including the blade bone, related cartilage, feather bones, chine bones, and back strap shall be excluded.
  • Short ribs shall be excluded at a point that is no more than 3.0 inches (7.5 cm) from the ventral edge of teh longissimus dorsi muscle.
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