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No added hormones & no antibiotics Angus Beef無添加激素，無抗生素安格斯牛
The Beef Rib Bnls. Lip-On Ribeye has the same description and procedure as the Ribeye, except it has a 2” lip extension. Lip is removed at a point 2” from each of the extreme outer edges of the ribeye muscle end. All back strap, cartilage, loose fat and loose meat is removed. The rib finger remains on bone side of rib if firmly attached. A piece of blade meat may remain on the fat surface of lip-on.
NAT4020
Data sheet
- Origin
- US
- Condition
- Chilled
- Breed
- Angus
- Cut
- Rib Eye
NAT4020