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Updated 04/04/08

	Rib Primal. The rib section contains rich flavorful cuts with abundant marbling.  Rib cuts are used for roasting and steaks.
	Over Ready Ribs .   The Rib's primary institution use is for Prime Rib.  The Rib is prepared by removing the short rib plate, lifting the fat cap, removing the blade bone and cap meat, then replacing the trimmed fat cap and jet-netting or tying the entire cut.
	Lip On .  This item is used for both roasting as a boneless Prime Rib and preparing Lip-On Ribeye or Boneless Rib Club steaks.
	Ribeye Roll.  This item is prepared to be portioned into Ribeye Steaks.

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Below are some Pages that are contained within this section. They will help with your indoor and outdoor cooking. I've gone all out on these Pages:

The Butcher

Storage of Meat

Handling Produce

Dry Aging

Nutrition

Food Surveys

Food Safety

Handling Meat

Questions About Meat

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Last modified: April 04, 2008. This Site Is Updated WeeklyYet Always Under Construction! To Be The Most Informative, George Foreman Indoor Grill, Website, On The Internet! With Your Help, Marty.