BEEF RIB BI LIP ON 10X10 F/R

The Beef Rib 2X2 BI Tomahawk Ribeye is produced from the rib quarter, it include 7 ribs (ribs 6 through 12); the navel plate is removed, the rib is marked as a 2X2 Ribeye by measuring 2" from the outer edge of the loin end continuing in a straight line cut to a point 2" from the outer edge of the Chuck end. Leaving the rib bones attached, the short rib plate is boned out to the 2" mark. The rib bones will be sawed in a straight line cut 8" to 10.5" from the end of the lip of the Ribeye. The rib finger meat is removed. Surface fat will be trimmed smooth to an average 1/4", lip thickness will average 1" in thickness along the edge of the Ribeye.