BEEF RIB BI LIP ON RIBEYES UP

The B.I. Lip-On Ribeye is produced from a rib wing by a straight saw cut across the ribs starting from a point approximately 2" from the extreme outer edge of the ribeye muscle at the 12th rib and approximately 2” from the extreme outer edge of the ribeye muscle at the 6th rib. The chine bone is removed just below the spinal cord channel on one side and where the rib bones join the vertebrae. The feather bones, fat cover, connecting blade meat and back strap are removed.