What is the ribeye "lip" in butcher terminology?

The ribeye lip (Serratus dorsalis and Complexus muscle extensions) is a strip of muscle and fat situated along the ventral edge of the ribeye roll. In an IMPS 112A subprimal, it extends approximately 2 inches beyond the main ribeye eye muscle (Longissimus dorsi). In an IMPS 112 Export cut, this lip is trimmed off flush.

Why are Export Style 0x0 ribeyes more expensive per pound than Lip-On 2x2?

Because the butcher removes 15% to 20% of the purchased weight in fat and lip tissue during the 0x0 trim. To maintain the same gross margin, the price per clean pound must be calculated against the net usable yield weight.

How many 1.5-inch steaks can I get from a 16 lb ribeye roll?

A typical 7-bone ribeye roll (ribs 6 through 12) measures approximately 16 to 17 inches in length. Slicing at 1.5 inches yields 10 to 11 center-cut steaks plus end-cut portions suitable for steak frites or stir-fry.

What is the Spinalis dorsi and can it be separated from the ribeye?

The Spinalis dorsi is the crescent-shaped ribeye cap muscle surrounding the eye. Renowned as one of the most tender, flavorful cuts on the steer, it can be seamed away from the eye muscle, rolled, and tied into prized Ribeye Cap Steaks (IMPS 112D).

Beef Ribeye Lip On Vs Export Trim Calculator

Compare fabrication yields, steak portion counts, trim scrap recovery, and true plate cost when cutting whole beef ribeye rolls from IMPS 112A (Lip-On 2x2) into IMPS 112 (Export Style 0x0) or Center-Cut Ribeye Hearts.

Master Rule: Trimming an IMPS 112A Lip-On ribeye roll down to an IMPS 112 Export 0x0 cut removes 15% to 20% in fat cap and intermuscular tail fat, increasing your clean meat cost per pound accordingly.

Configure Parameters

Ribeye Subprimal Weight 16.0 lbs

Target Trim Specification

Wholesale Subprimal Cost per Pound 16.5 $/lb

Target Steak Thickness 1.5 inches

Calculated Targets

Clean Steak Yield Weight

13.2 lbs

$24.00 Estimated Cost per 1.5-inch Steak

Total Steaks Cut

11 Steaks

Lip, Tail & Fat Trim

2.8 lbs

Fabrication Yield

82.5%

Clean Yield Cost per lb

$20.00 /lb

Do not discard the removed ribeye lip and back-strap trimmings; coarse grind this 60/40 fat-to-lean scrap to create rich, high-margin smash burger patties.

Beef Ribeye IMPS Trim Specifications Comparison

IMPS Code	Trade Name	Lip Length	Fat Cap Thickness	Average Trim Loss (%)	Culinary Application
IMPS 112A	Lip-On Ribeye	2.0 inches	Up to 0.50 inch	0.0% (Baseline)	Roast Prime Rib, Value Steakhouse Cut
IMPS 112	Export Style Ribeye	0.0 inches (Flush)	0.125 - 0.25 inch	15.0% - 18.5%	High-End Steakhouse Ribeye Steaks
IMPS 112C	Ribeye Heart Center-Cut	Zero (Seamed)	0.0 - 0.125 inch	20.0% - 24.0%	Tasting Menus, Precision Plated Steaks
IMPS 112D	Spinalis Dorsi (Rib Cap)	Separated Muscle	Denuded	N/A (Specialty Muscle)	Ultra-Tender Ribeye Cap Steaks (Rolled / Tied)

Precision Master Protocol

1

Chill the whole ribeye subprimal to 32 to 34 degrees Fahrenheit for 60 minutes before trimming to firm the intermuscular fat.
2

Remove the heavy dorsal back-strap ligament (ligamentum nuchae) running along the top ridge using a semi-flexible 6-inch boning knife.
3

Measure the lip specification from the outer edge of the Longissimus dorsi muscle and slice parallel along the natural fat seam.
4

Square off the loin end and chuck end of the ribeye roll with a single smooth slicing stroke to create parallel portion faces.
5

Mark steak portions with a ruler or butcher block guide at your desired thickness (e.g. 1.5 inches) and portion in continuous, single-pass cuts.

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