BEEF RIB BNLS LIPON RIBEYE 1X1

The Beef Rib Bnls. Lip-On Ribeye has the same description and procedure as the Ribeye, except it has 1” lip extension. The lip is removed with a straight cut approximately 1” from each of the extreme outer edges of the ribeye muscle. Surface fat is trimmed to an average of 1/8” (+/- 1/8) inch including bevels. Product is trimmed to an average 1/8” (+/- 1/8”) fat cover over the blue tissue (lean to lean) over the lip. All heavy tissue (yellow) and bone chips/cartilage remaining from the removal of bones are removed. Firmly attached rib fingers will remain.