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109D
112
BEEF
Individual Cut Information – Oven Roasts
Chuck
116H
Beef Chuck, Chuck Eye (IM)
This muscle group is an extension of the ribeye
n
Sometimes referred to as the "mock ribeye"
n
Rib – Bone In
(Beef Standing Rib, Beef "Prime" Rib)
107
Beef Rib, Oven-Prepared
109
Beef Rib, Roast-Ready
109A
Beef Rib, Roast-Ready, special (feather bones removed)
109D
Beef Rib, Roast-Ready, Cover Off, short-Cut (Export style)
109E
Beef Rib, Ribeye Roll, Lip-On, Bone In (Export style)
Most regal and classic of beef roasts, ranging from 14 to 22 pounds
n
Flavorful, bone-in cut offers dramatic appearance
n
Exceptional taste and tenderness
n
"Prime Rib" signifies the first seven beef ribs between the chuck and the short loin; most
n
popular menuing application for the beef rib cut
The term "prime" used with this cut many times does not indicate the grade U.S. Prime
n
Another impressive application involves cutting off a portion from the roast, adding a dry rub
n
and then grilling to order - 2 menu items when you offer "Prime" Rib and Cowboy Steak
Rib – Boneless
(Beef Ribeye Roast, Boneless Beef "Prime" Rib, Boneless Beef Rib Roast)
110
Beef Rib, Roast-Ready, Boneless
112A
Beef Rib, Ribeye, Lip On
112
Beef Rib, Ribeye Roll
112C
Beef Rib, Ribeye (IM)
Most often used for "Prime" Rib menu options because this boneless item is easier to vary
n
portion size
Convenient and versatile
n
Perfect for menuing several portion sizes and varying degrees of doneness
n
Excellent for buffet service or carving at the guest table
n
Boneless cut can be sliced into steaks of any thickness or served as a hot buffet roast
n
U
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MODULE 8
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PRODUCT INFORMATION, ROASTS
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