1112C: Boneless ribeye steaks shall be prepared from the longissimus muscle of any ribeye roll item. 1112D: Boneless ribeye cap steaks shall be prepared from the spinalis dorsi/multifidus dorsi muscle from any ribeye roll item. For portioning, slice the ribeye cap at a right angle to the grain or direction of muscle fibers.
Also known as Rib Fillets, Rib Cap (Spinalis)
Note – We only sell this as a Combo at PFS – you only pay for what you get, but you get whatever size rib fillets you want, but you have to take all of the spinalis. Can portion the spinalis most sizes as well.
