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Beef Foodservice Cuts

Beef Rib, IMPS/NAMP 109

Street name - 109 Rib

By Bob Oros

rib-roast-109.jpg (33838
 bytes)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