Lip On Ribeye

ribeye.jpg (35920 bytes)

 

Know Whom you are dealing with. You may wish to decide whether you feel comfortable about our credibility, before you read our opinions and advice
Credentials 
The many faces of Dr. Palms
 References -   Testimonials - History  
AwardsAwards
 IBM - ATT - Microsoft - Magellan - Time Warner - Europe Online - NYNEX

 

 

English

Cyrillic


LIP ON RIBEYE

PRODUCT DESCRIPTION: The Lip On Ribeye is separated from the plate with a saw break 3 inches from the ribeye on the loin end and 4 inches from the ribeye on the chuck end. The chine bone is removed so the rib bones and feather bone" are separated. Riblets, feather bones, rib cap with lifter meat and backstrap are then removed. The Lip On is then cut 2 inches from the eye on the loin and chuck ends.

TRIM SPECIFICATION: The edge of the lip has 1/2 inch fat cover. Fat pockets on the lip must follow natural contour of the rib muscles. Cartilage left from the feather bones must be removed. Intercostal muscles must be firmly attached. Choice tab not to exceed 2 inches by 2 inches.

IMPS #: 112A

YIELD:

 

 Translation into Cyrillic is pending and will be posted as soon as we are able to complete the work. We thank you for your patience.

Palms & Company, Inc. Copyright 1998

Palms'
International Catalog of Products
optimized for
MS Internet Explorer @ 1024X768

click image to return to: