Beef Rib, Ribeye, IMPS/NAMP 112 & 112A
Street name - Lip on Rib Eye
By Bob Oros
Due to the exceptional taste and tenderness Beef Rib dominates foodservice menus. The #112 and #112A are boneless steaks and roasts. Fully-Cooked ribeye roasts are increasingly available for easy-to-prepare menu items.
Ordering and Purchasing Information
The #112A, Beef Rib, Ribeye, Lip-On is made by removing all the bones and surface fat from the "109". The "lip" refers to the tail of the cut, which measures two inches in length from the end of the ribeye muscle.
If the lip is removed, it is called a #112 Beef Rib, Ribeye Roll.
Two cuts in the IMPS/NAMP 112 series can be specified. Each includes more specific cutting, trimming and boning specifications. Netting or Tying Specifications are also included.
• Beef Rib, Ribeye Roll, IMPS/NAMP 112
• Beef Rib, Ribeye, Lip-On, IMPS/NAMP 112A