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Post Info TOPIC: Progression of the ribeye lip-on
apcowboy


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Progression of the ribeye lip-on
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Kari Underly

 

Kari Underly Know Your Cuts: Progression of the ribeye lip-on starting from the chuck end.

photo 11377147_10206907198662581_8223450716623940191_n_zpstfd6duv7.jpg



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Leon Wildberger

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jimhenry2000


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RE: Progression of the ribeye lip-on
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Great post Leon!  And of course the lip is the tastiest part of this tastiest cut.



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Jimmy the Butcher jhenry@airpower.com

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newbernbears


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RE: Progression of the ribeye lip-on
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Yes, give me the first one

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Allen Scott
apcowboy


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RE: Progression of the ribeye lip-on
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Kari Underly
June 8 at 7:47am
 
A few of you had some questions about my lip-on post late last week. Hope this helps.
 

photo 11147051_10206928716560515_8464447825883156575_n_zpsxlx9mca0.jpg



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Leon Wildberger

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Progression of the ribeye lip-on
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See the top row with the chunk of fat in the middle? I would carve out the round muscle and call it Filet Mignon.  I would like it to be a bigger chunk of fat though.   



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