Honeyman's Product Guide - Sysco Canada

Loin End1 2 3 4 5 6RIBEYE7 8 9 10 11 12Kernel FatChuck End“Star Fat”Picture 1 through 12 takes you from the Loin End of the Ribeye through the Chuck End.Notice how the “Kernel fat becomes more prevalent. As the grading increases on the Ribeye, the kernel fat willbecome more prevalent, the larger the kernel fat the more flavour.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved36