Wholesale 103 Bone-In Rib in Chicago
The 103 bone-in rib is the primal that steakhouses and in-house butchers build their ribeye program around. Left whole, it gives you full control over how you break it down — bone-in tomahawks, cowboy cuts, French-trimmed chops, or hand-cut ribeyes portioned to your exact spec.
About this
cut
The 103 rib is the bone-in rib primal with the chine bone and feather bones removed but the rib bones left intact. It is the starting point for every bone-in ribeye steak, tomahawk, and cowboy cut. Buying the whole primal means you control the yield, the trim, and the portion — and you keep the bones for stock, soup, or table presentation.
For restaurants that break their own meat, the 103 rib is the most economical way to source bone-in ribeye. For shops that want it ready to cook, we will portion-cut it into steaks to your exact thickness and weight before it leaves the dock.
Available specs & cuts
Why buy
from IMC
We source our rib primals from trusted Midwestern packers and age them in our own facility before they ever hit your cutting board. Whether you want whole primals to break yourself or portion-cut steaks ready for the grill, our Master Butchers handle it under USDA inspection. You get the yield you expect and the consistency your menu demands.
Chicagoland
delivery
Standing delivery routes cover Chicago and the near suburbs, with will-call pickup at our West Grand dock. We will set up a schedule that matches your kitchen flow — daily, twice-weekly, or weekly.
Frequently asked questions
What is the difference between a 103 and a 107A rib?
The 103 bone-in rib retains the rib bones and the lip; the 107A is the boneless ribeye roll with the bones removed. The 103 is ideal if you want bone-in cuts or plan to break the primal yourself; the 107A is ready to portion into boneless ribeye steaks.
Can you French-trim the bones on a 103 rib?
Yes. We can French-trim the rib bones for tomahawk or cowboy-cut presentation, or leave them untrimmed if you prefer a more rustic look. Tell us your spec and we will cut it to match.
Do you sell 103 ribs by the case or the primal?
Both. We sell whole primals for shops that break their own meat and case-packed portion-cut steaks for kitchens that want it ready to cook. Most accounts order a mix of both.
Add 103 Bone-In Rib to your quote list.
We will price it and call you back.
