B/I Ribeye (export rib) is derived from the rib complex. The lip is removed by sawing in a straight
cut 2" from the bottom edge of the eye on the chuck end and 2" from the bottom edge eye
on the loin end. The lip thickness measured under the rib bone will not exceed 1” in thickness.
Maximum surface fat over the main body of the rib will not exceed ¼”.
Vacuum pack seal, 1 piece per bag, 3 to 5 bags per box.
Average box weight: 54 lbs.
Box dimensions; Large; 22.4-23.4 Width; 14.5-15.6 Height; 4.6-5.0