The 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 muscles and a lip consisting of the serratus dorsalis and longissimus costarum muscles and related intermuscular fat on the short plate side. The lip length shall be prepared with a straight cut that is ventral to, but not more than 2.0 inches (5.0 cm) from, the longissimus dorsi. The item shall be practically free of surface fat and intercostal meat. All other muscles, bones, cartilages, backstrap, and the exterior fat cover shall be excluded.

Also known as a Lip-On Ribeye