Beef Ribeye Bone-In (170-186-186-187-1860-1960)

The item is as described in Item 109D, except the short plate shall be removed by a straight cut that is ventral to, but not more than 2 ¼” from, the longissimus dorsi at either end of the rib. Feather bones, cartilage, back strap, and lifter meat are removed. The back rib will remain. Tail is beveled to ½”