Ribeye Roll, Lip-On

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

Boneless subprimal from the Rib primal that is home to the Ribeye Steak.

Industry Ids ?

IMPS/NAMP - 112A

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.

Explore This Primal

Cooking Methods:

Cuts From This Subprimal

Ribeye Roast

Savory and fine-textured with generous marbling. A classic holiday roast.

24g PROTEIN
180 CALORIES
Oven Roasting
Indirect Grilling
Smoking

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Ribeye Steak

This steak is rich, juicy and full-flavored with generous marbling throughout. Sold bone-in. Due to the exceptional taste and tenderness Beef Rib Steaks deliver for operators and diners alike. Bone In Rib Steaks offer great plate coverage and impressive presentations.

23g PROTEIN
190 CALORIES
Grilling
Skillet Cooking
Skillet to Oven
Broiling

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Ribeye Roll

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.

Grilling
Oven Roasting
Broiling
Smoking

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Supply Chain Ordering & Pricing Details

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