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Post by BBQ Butcher on Dec 22, 2006 6:46:54 GMT -5
The 'Prime' Rib can be either boneless (Rib Eye roast) or with the bone-in (Standing Rib Roast). Technically speaking, a cow has 13 ribs, 1 to 13. 1-4 are left in the Chuck and #13 is left in the loin, leaving us ribs #5 thru #12.
All bone-in whole ribs come from the packer (in the US) with 7 rib bones. For reasons of familiartity and simple butcher talk, we will refer to them as ribs One (near the Loin) through 7 (next to the Chuck).
Also, for all intents and purposes, ONE rib will serve two 'normal' people.
For presentation and prettiness, the first three or four ribs (small end or loin end) will do the job. Less marbling and leaner, but still tasty and tender. They are also the 'prime' of the Rib, hence the name, which has nothing to do with the USDA Grading. However, I would always make sure it's Choice or Prime, no Select. The last three or four ribs (large end or Chuck end), 4-7 or 3-7, more marbling, more fat, less attractive, and in my opinion, MORE flavor. All the ribs roasts I cook are from near the Chuck end. If I get a three rib roast, I like ribs 4,5,6, a four rib roast 3,4,5,6. Nothing wrong with #7, it's just plain ugly (trimmed up it makes a nice steak for the grill).
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wolf1
New Member
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Post by wolf1 on Jan 3, 2007 19:28:36 GMT -5
Hi, I have just joined and am to new to really know how to do this... Can you please explain what portion of beef the 'trim' is? Thanks
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Post by BBQ Butcher on Jan 4, 2007 8:31:25 GMT -5
Hi, I have just joined and am to new to really know how to do this... Can you please explain what portion of beef the 'trim' is? Thanks "Trim" is any part of the muscle that is not going to be a part of the final product, such as a roast or a steak. Most "trim" is ground into burger, but some goes into Stew Meat or Stir Fry.
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