Rib Primal IMPS 103. The rib section contains rich flavorful cuts with abundant marbling.
Rib cuts are used for roasting and steaks.
Over Ready Ribs IMPS 109.
The 109 Rib's primary institution use is for Prime Rib. The 109 Rib
is prepared by removing the short rib plate, lifting the fat cap, removing the blade bone
and cap meat, then replacing the trimmed fat cap and jet-netting or tying the entire cut.
Lip On IMPS 112A. This item is used
for both roasting as a boneless Prime Rib and preparing Lip-On Ribeye or Boneless Ribclub
steaks IMPS 1112a.
Ribeye Roll IMPS 112. This item is
prepared to be portioned into Ribeye Steaks IMPS1112.
