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Ribeye Steak
 
Ribeye Steak
  • IMPS/NAMP - 1112A
Cut Description
  • One of the most tender beef cuts
  • Prepared from the boneless Beef Ribeye, Lip-On, IMPS #112A
  • Convenient and versatile, these boneless steaks can be ordered any thickness for a variety of menu options
  • Fine-grained and full-flavored with generous marbling
  • Offers great plate coverage and impressive presentations
  • 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
Aliases
  • Beauty Steak
  • Beef Rib, Ribeye Steak, Lip-On, Boneless
  • Boneless Rib Steak
  • Delmonico Steak
  • Fillet Steak
  • Market Steak
  • Spencer Steak
Preparation Information
Best prepared using a dry heat cooking method such as broiling or grilling. Excess external and seam fat should be removed.
Recommended Menu Applications
  • Steak
  • Sandwiches
  • Salads
  • Wraps
Ordering Tips
  • Prepared from a rib item meeting the end requirements of IMPS Item #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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