BEEF
U
.
/
MODULE 8
/
PRODUCT INFORMATION, ROASTS
Individual Cut Information – Oven Roasts
Chuck
116H
Beef Chuck, Chuck Eye (IM)
n
This muscle group is an extension of the ribeye
n
Sometimes referred to as the “mock ribeye”
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)
n
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
popular menuing application for the beef rib cut
n
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
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)
n
Most often used for “Prime” Rib menu options because this boneless item is easier to vary
portion size
n
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
5
112
109D
