Cube-Roll; Rib-Eye / Entrecote / Noix d’Entrecôte / Entrecote / Ancho, Lomo Alto / Filé de Costela; Acém Redondo
This boneless item is prepared as a Beef Rib, Ribeye, Lip-on except the lip portion is removed at the natural seam immediately ventral to the longissum dorsi. The cube-roll, or rib eye roll, is the muscle or eye of meat adjacent to the chine bone – from the 4th or 5th to the 12th rib. All bone, cartilage, sinew and lip is removed.
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Argentine, Uruguay, Irish, Brazil, USA
Angus Beef or Crossbreeds Angus Beef