Beef: Ribs
109D Beef Rib, Roast-Ready, Cover Off, Short-Cut (Export Style)
NAMP Code: ribs 109D
This item is prepared from a rib as described in Item No. 109A, except the fat cover shall be excluded. In addition, the short plate shall be further excluded by a straight cut that is ventral to, but not more than 2.0 inches (5.0 cm) from, the longissimus dorsi at the loin end to a point on the chuck end ventral to, but not more than 3.0 inches (7.5 cm) from, the longissimus dorsi.
Often call a rib eye, it's actually a lip-on rib eye. The “lip” or “tail” on a rib eye should be cut no more than 2” from the main rib eye muscle. Major packers have begun to cheat and cut them 2x3 or 2” from the “false eye”. Today, the commodity has all the intercostal muscle packers can leave on the underside. Offered in every grade, from Prime to Cow. All grades are packed 5 or 6 pieces per box. They are sold, by the majority of packers, as heavies and lights. What’s “heavy” is a moving target and not uniform throughout the industry. 16# is the average break point today. Some smaller packers still break at 13#. If size is a concern, ask the average weight.
112A Beef Rib Eye Lip-on
NAMP Code: rib 112A
Sliced for steaks for sold whole for boneless “Prime Rib.” Sold by retailers and restaurants. Cooked by commercial cookers for sale, as “Cooked Prime rib”, to retailers and restaurants.