The boneless ribeye, lip-on may be prepared from any rib item meeting the end requirements of Item 109.  The item contains the longissimus dorsi, spinalis dorsi, complexus ratus dorsalis and longissimus costarum muscle and related intermuscular fat on the short plate side.  The lip length shall be prepared with a straight cut which is ventral to, but not more than 2.0 inches (5 cm) from the longissimus dorsi.  The item shall be practically free of surface fat and intercostal meat.  All other muscles, bones, cartilages, backstrap and exterior fat cover shall be excluded.