Tapa de Bife Ancho – Cube Roll Cover – 冷冻去骨牛眼肉心盖

Primary packing/Embalaje primario:
Individually wrapped pack (IWP).
Polyethylene bag.1 piece per-bag. / Embalaje
de polietileno. 1 pieza en bolsa individual.

Secondary packing/Embalaje secundario:
Autoformable box with polyethylene sheet. Sale
to weight / Caja autoformable con lámina de
polietileno. Venta al peso.

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(Cube Roll Cover)The whole, 7-bone standing rib roast is cut from the primal rib section of the steer. It consists of ribs 6-12 (ribs are numbered from the head to the tail) and weighs 14-20 pounds. The ribeye is cut from the underused longissimus dorsi muscle that runs along the ribs of the cow, more specifically the area stretching from ribs six to twelve. To reap the most benefit from the rib cap itself, buy the anterior end of the rib roast, cut specifically from up by rib 5. Then you can remove the rib cap later and cook it separately. When you remove it, keep in mind that there’s a pretty thick vein of fat between the cap and the eye. Prime rib is also known as a standing rib roast. The roast comes from the same part of the animal that the ribeye does: the primal rib section. … The prime rib is well-marbled throughout its meat, meaning that it has a decent amount of fat content that renders down as it cooks to keep the beef tender.

A standing rib roast(Cube Roll Cover)) also known as prime rib, is a cut of beef from the primal rib, one of the nine primal cuts of beef. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs.

It is most often roasted “standing” on the rib bones so that the meat does not touch the pan. An alternative cut removes the top end of the ribs for easier carving.

Rib-eye steaks are cut from a standing rib, boned with most of the fat and lesser muscles removed.

While often referred to as “prime rib”, the USDA does not require the cut to be derived from USDA Prime grade beef.

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Chinese Translate(Cube Roll Cover – 冷冻去骨牛眼肉心盖)

(Cube Roll Cover)整块 7 根肋骨烤肉是从牛的原始肋骨部分切下的。它由6-12根肋骨组成(肋骨从头到尾编号),重14-20磅。肋眼是从沿着牛肋骨延伸的未充分利用的背最长肌切下的,更具体地说,是从第六到十二根肋骨延伸的区域。为了从肋盖本身中获得最大的好处,请购买烤肋排的前端,专门从肋骨 5 的上方切开。然后您可以稍后取下肋盖并单独烹饪。取下它时,请记住帽子和眼睛之间有一条很厚的脂肪静脉。上等肋骨也被称为立式烤肋骨。烤肉来自与肋眼相同的动物部位:原始肋骨部分。 … 上等肋骨在整个肉中都有很好的大理石花纹,这意味着它含有大量的脂肪,在烹饪时会降低,以保持牛肉的嫩度。

立肋烤肉(Cube Roll Cover)也称为上等肋骨,是从上等肋骨上切下的一块牛肉,是九大牛肉中的一种。虽然整个肋骨部分包括 6 到 12 根肋骨,但站立的烤肋骨可能包含 2 到 7 根肋骨。



虽然通常被称为“上等肋骨”,但 USDA 并不要求切块必须来自 USDA 上等牛肉。