1112A: Boneless ribeye steaks, lip-on shall be prepared from a rib item meeting the end requirements of Item No. 112A. The lip shall be cut on the short rib side with a straight cut that is ventral to, but no more than 2.0 inches (5.0 cm) from, the longissimus dorsi, leaving the lip firmly attached. 1112B: This item is as described in Item No. 1112A, except in this item the lip shall be cut on the short rib side ventral to, but no more than 1.0 inch (2.5 cm) from, the longissimus dorsi.
Also known as a Delmonico Steak
This is Lip-On, but PFS cuts theirs “Short-Cut” vs. 1112A in NAMI Meat Buyer’s guide which has a much larger Lip.
