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  The Ribeye
Big Flavor, Proven Appeal
When you menu Ribeye, you add instant prestige to your menu. This tender, succulent cut is the most flavorful of all the subprimals. That’s why it’s universally loved and can command premium prices.

And don’t just think steaks and prime rib. The Ribeye can be cut into various “right-sized” steak and roast portions that you can menu across all day parts, from on-trend sandwiches to profit-building small plates with big, global flavors.

Whatever you create, you can make it upscale by adding one single, powerful word to your menu description: Ribeye. The cut that promises prestige.

The Ribeye
    Ribeye Filet
    Ribeye Petite Roast
    Ribeye Cap Steak
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