Boneless RibEye Steaks Muscle/Characteristics-The Ribeye Steaks are cut
from Lip On Boneless RibeyesNAMP# 112A. The steaks are cut into portions from end to end. Therefore there will be a proportionate amount of Chuck end steaks to loin end. The higher the grading the larger the seam and kernel fat will be on the chuck end.
Menu Buzzwords-Ribeye
Steak, Delmonico Steak, Rib Steak, Spencer Steak, Beauty Steak, Market Steak
Applications-The Boneless Ribeye should be Grilled or broiled. This is a very tender, flavorful cut that commands a high ticket price to the end user. It is viewed as a “special treat”, and should be marked up accordingly.
Stock Status D S D D D D
Item Code
Pack Size
Brand
Description
8405342
16/12 OZ
CABBHNP
STEAK RIBEYE BNLS 0"TL
8405367
12/14 OZ
CABBHNP
STEAK RIBEYE BNLS 0"TL
5237716
12/16 OZ
CABBHNP
STEAK RIBEYE BNLS 0"TL
5020316
10/18 OZ
CABBHNP
STEAK RIBEYE BNLS 0"TL
5237878
16/12 OZ
BHB/NPM
STEAK RIBEYE BNLS 1"TL SEL
3803277
12/14 OZ
BHB/NPM
STEAK RIBEYE BNLS 1"TL SEL
S=STOCKED D=DEMAND STATUSorder by 11:30am for next day delivery! =CERTIFIED ANGUS BEEF® BRAND
Rhode Island
15