IMPS/NAMP - 112D
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One of the most flavorful and tender steaks
Cut from the third most tender muscle
Rich and satisfying taste
The Spinalis Dorsi/Multifidus Dorsi muscle from any Ribeye Roll item
Cut from the Ribeye Roll that can be portioned into steaks and roasts
View cutting instructions
Dry heat is recommended. Has a good cooking tolerance; it is difficult to overcook.
Recommended Menu Applications
Grill or roast as steak or whole roast.
Roll and stuff with spinach, mushroom and cheese and slice into pinwheels
Removal of connective tissue
Specify PSO:1 to purchase with Complexus muscle
1112C Rib, Ribeye Steak (IM)
1112D Ribeye Cap Steak
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