Rib Eye and Cube Roll
Rangers Valley Tip:
The Rangers Valley Rib Eye/Cube Roll is one of the most widely recognized cuts due to its tenderness and rich flavour. The Rib Eye/Cube Roll is an extremely popular steak, roast and thin slice (Shabu Shabu, Yakiniku).
HAM: 2240
Description: The Rib Eye/Cube Roll is prepared from the forequarter and consists of the M. longissimus dorsi and associated muscles underlying the dorsal aspect of the ribs.
The Cube Roll differs from the Rib Eye as the ‘Lip’ is removed.
The Rangers Valley Rib Eye and Cube Roll are 5-ribs.
Weight: 4.05-4.35kg (Cube Roll) or 5.05-5.40kg (Rib Eye Lip On)
Yield: High
Price Point: High
Applications: Steak, Roast, Thin Slice
Preparation:
- Trim excess fat and silverskin.
- Cut steak approximately 20-25mm thick (or to desired size) across the grain.
- For thin slice Shabu Shabu, slightly freeze the Rib Eye/Cube Roll and use a slicing wheel.
Menu Ideas: The Rib Eye and Cube Roll are best utilised as steaks or roasts in western cuisine. As an alternative to a Tenderloin Steak, prepare a Chateau Cut Medallion by removing the cap muscle (i.e. the spinalis muscle – see below) and remove the Lip to reveal the centre muscle. Now cut the centre muscle where it tapers and split the larger of the two pieces in half – you should now have 3 equal sized pieces. Cut these pieces into equal sized steaks according to the portion desired size.
The Spinalis muscle is considered one of the more tender pieces of meat and can be used in many different styles. The Spinalis can be stuffed and roasted, or portioned into steaks and seasoned with cracked pepper, salt and serve with favourite sauce.
Other Cuts: Striploin, Rump, Tenderloin