BEEF RIB BI LIP ON 12X12 TMK

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 in a straight line 2" from the outer edge of the Chuck end. Leaving the rib bones attached, the short rib plate is boned out at the 2" mark. The rib bones are sawed in a straight line cut 10" to 12" from the Ribeye. Rib finger meat is removed. Surface fat is trimmed smooth to an average 1/4", lip thickness will average 1" in thickness along the edge of the Ribeye.