11 © 2017 2019 EXPORT RIBS Approx. 10-11lb The export rib (aka bone-in ribeye, OP (Oven Prepared) rib) is a bone-in rib section. It offers full, beefy flavor and can be cut into steaks or roasted whole. BUTCHER INFORMATION: Cut from the Rib primal. Fat cover removed, short-cut (export style). 7 bones. Chine & featherbone removed. Knife ready. COOKING/PLATING TIPS: Many chefs roast the export rib whole as a standing rib roast or “prime rib.” It can also be further cleaned & sliced into “cowboy” bone-in rib-eye steaks. MENU TYPE: Medium Price Point. Export ribs and their steaks are popular on fine dining, steakhouse and catering menus. BONE-IN SHORTLOINS Approx. 10-12lb The bone-in shortloin contains meat from both the striploin and the tenderloin separated by bone. BUTCHER INFORMATION: Cut from the Loin primal. Slicing into porterhouse or t-bone steaks requires the use of a bone saw. The striploin and tenderloin meat can also be separated from the bones (without a saw) for use in other applications. COOKING/PLATING TIPS: Meat from the shortloin is tender and flavorful. It can be served simply seasoned with salt & pepper or paired with sauces. MENU TYPE: Medium to High Price Point. T-bone and porterhouse steaks are the kings of many fine dining and steak house menus. OUTSIDE SKIRT STEAKS Approx. 1-2lb Outside skirt steaks are more prized center of plate cut, while inner skirt steaks are usually reserved for steak strip applications like fajitas or tacos. BUTCHER INFORMATION: Cut from the Plate (aka Belly) primal. Outer membrane and fat is removed. COOKING/PLATING TIPS: Most chefs marinate skirt steaks prior to cooking to add additional flavor. They’re usually grilled or broiled. They are best cooked no further than medium-rare & sliced across the grain for maximum tenderness. MENU TYPE: Medium Price Point. Skirt steaks are most often used in Latin American applications in the US, but they also appear in Spanish, French, British and Italian cuisines.