Rib, Ribeye Steak (IM)
IMPS/NAMP - 1112C
Best prepared using a dry heat cooking method such as broiling or grilling. Excess external and seam fat should be removed.
Prepared from a rib item meeting the end requirements of Item No. 112A
Lip shall be cut on the short rib side with a straight cut that is ventral to, but no more than 2.0 inches (5.0cm) from, the longissimus dorsi, leaving the lip firmly attached. Portion Sizes: 4 to 12 ounces
Cuts in the IMPS/NAMP 1112 series can be specified. Each includes more specific cutting, trimming and boning specifications.
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