Beef Rib, IMPS/NAMP 109
Street name - 109 Rib
By Bob Oros
Due to the exceptional taste and tenderness Beef Rib dominates foodservice menus. Featured as Prime Rib, Beef Rib is the most classic of beef roasts.
Ordering and Purchasing Information
The #109 Beef Rib, Roast-Ready is fabricated from the wholesale rib. It contains seven ribs (6th - 12th) and part of the vertebral bones. The small "cap" muscles lying above the ribeye have been removed and the outer fat layer is laid back over. Short ribs, chine bones, blade bone and back strap are removed from the #103 to produce the #109. The #109 is usually tied or netted and is commonly used for bone-in Prime Rib.
• Beef Rib Oven-Prepared, IMPS/NAMP 107
• Beef Rib, Roast Ready, Special, IMPS/NAMP 109A
• Beef Rib, Roast Ready, Cover Off, Short-Cut (Export Style), IMPS/NAMP 109D
• Beef Rib, Ribeye Roll, Lip-On, Bone-In, (Export Style), IMPS/NAMP 109E