Beef Ribeye, Lip-On 2x2 (191-192-193-195-202-205-206-1930-2050-2051-2060)

This boneless ribeye, lip-on may be prepared from any rib item meeting the end requirements of Item No. 109. The item contains the longissimus dorsi, spinalis dorsi, complexus, and multifidus dorsi muscle and a lip consisting of the serratus dorsalis and longissimus costarum muscle and related intermuscular fat on the short plate side. The lip length shall be prepared with a cut that is ventral to, but not more than 2.0 inches (5.0 cm) from, the longissimus dorsi on either end.