hapaq
New Member
Posts: 8
|
Post by hapaq on Mar 27, 2008 14:03:31 GMT -5
|
|
|
Post by BBQ Butcher on Mar 27, 2008 14:16:12 GMT -5
You are correct...that lip is the fat and sometimes some muscle mixed in on the side away from the rib eye. The bigger the 'lip', the cheaper the piece of meat, as a rule. Yes, to your second question. Any part of that primal cut, would make a "Prime Rib", especially the meat closest to the Loin End rather than the Chuck End. The Loin End is smaller and comprises one muscle, while the Chuck End is prominent with three distinct muscle structures. I actually prefer the Chuck End for the flavor.
|
|