Unlock Every Gram of Value from Your Ribeye – Part 2: Portioning

Do you know the specific bone-length standards required to differentiate an OP rib from a professional tomahawk? This second episode focuses on the commercial versatility of the cube roll, demonstrating how to fabricate bone-in variations and precision-cut portions for diverse market segments.

Watch the other videos in this series:
 
Part 1: Understanding the Cube Roll

Part 3: Extracting the Ribeye Cap