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Ribeye
$16/lb
Cut to USDA specification 112A, this Ribeye Lipon is trimmed with precision: the lip is removed in a clean 2-inch cut from the eye at the loin end and 2 inches off the eye at the chuck end, and the fat cover is trimmed to follow the natural contour of the ribeye.
Every rack is boneless, with all bones and cartilage removed and the rib cap taken off, while the intercostal meat stays firmly attached and free of excess tissue — giving you a clean, ready-to-cook ribeye with consistent marbling and presentation from end to end.
- USDA cut 112A — boneless Ribeye Lipon
- Fat cover trimmed to the natural contour
- Rib cap removed; intercostal meat trimmed and firmly attached
- All bones and cartilage removed
A steakhouse-style ribeye, ready for the grill or the pan.
| Cut | 112A Ribeye Lipon |
|---|---|
| Bone-in or Boneless | Boneless |
| Lip Trim | 2 in. from eye (loin end), 2 in. off eye (chuck end) |
| Fat Cover | Trimmed to natural contour |
| Rib Cap | Removed |
| Intercostal Meat | Firmly attached, trimmed of tissue |
Available
