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USDA Ribeye – Prime Grade - 美國極佳牛眼肉心

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NAT4020

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