Ribeye Roll

Also Known As: Beef Rib, Ribeye, Lip-On; Prime RIb; Ribeye Roast, Boneless

This exceptionally tender and flavorful boneless roast consists of three muscles that are fabricated into the Ribeye Steak, Ribeye Roast, and sometimes Ribeye Filet and Ribeye Cap Steak.

Butcher's Note

Located above the Short Ribs in the Rib Primal between the Chuck and Loin primals.

Industry Ids ?

IMPS/NAMP - 112

UPC - 1177

What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. At retail, stores use UPC codes (Universal Product or “bar” Codes) that align with URMIS (Uniform Retail Meat Identity Standards) to consistently categorize and identify cuts.

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Where This Cut Comes From:

Rib Primal | Primal Cut

Situated under the front section of the backbone and used primarily for support. Popular cuts from the Rib include the rich, flavorful Ribeye Steak and the Prime Rib Roast.

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