109 Rib
Cut Description
•One of the five most tender beef cuts
•Menued as Prime Rib, Beef Rib is the most classic of beef roasts and dominates foodservice menus
•Fabricated from the wholesale rib primal and contains seven ribs (6th - 12th) and part of the vertebral bones
•Small "cap" muscles above the ribeye have been removed and outer fat layer is laid back over
•Usually tied or netted and is commonly used for bone-in Prime Rib
•Profitable for operators; patrons will pay a premium for beef rib, viewing it as a "special treat"
•Menu in different weights and portion sizes
•Priced lowest in January and February, meaning these months offer excellent opportunities for operators to profitably feature beef rib specials, such as "Prime Rib" and rib steaks
•Beef Rib follows a seasonal curve of supply and demand. Summer months, November and December are months of peak demand
Aliases
• Bone-in Ribeye
• English Cut
• King Cut
• Queen Cut
• Rib Roast
• Rib, Bone-in
112A - Ribeye
Cut Description
•A boneless roast 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
•Dominates foodservice menus due to its exceptional taste and tenderness
•Profitable for operators; patrons will pay a premium for beef rib, viewing it as a "special treat"
•Menued as Prime Rib, Beef Rib is the most classic of beef roasts and dominates foodservice menus
•Priced lowest in January and February, meaning these months offer excellent opportunities for operators to profitably feature beef rib specials, such as "Prime Rib" and rib steaks
•Beef Rib follows a seasonal curve of supply and demand. November and December are typically months of peak demand and, as a result, the highest rib prices
Aliases
• Beef Rib, Ribeye, Lip-On
• Prime Rib
• Ribeye Roast Boneless
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