Honeyman's Product Guide - Sysco Canada

RIBEYEBoneless, Lip OnThis picture shows how we receive “Lip-On” Ribeyes from the packing plants.Approximate Lip / “Tail” length is 2" (industry term is also seen as 2x2).RIBEYEChuck EndLoin EndThis picture shows the extra trimming we do to trim the Ribeye down to the point where we can cut steaks.The loin end of the Ribeye actually marries up to the Striploin which is why the Loin End Steakson the Ribeye resemble a New York Strip Steak.As you move to the Chuck End of the Ribeye, the meat become more fatty, especially the kernel “star” fatin the steaks.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved35