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Post by BBQ Butcher on Jul 26, 2005 9:44:41 GMT -5
Question from George, "Ask-A-Butcher, I'm thinkng about trying either a prime grade, or CAB, dry-aged beef rib roast, because I've never done one. If I ask for "the first 4 ribs", will that be from the large end, or from the smaller loin end? Which end is preferrable from the standpoint of flavor and tenderness. I know there is less fat/waste at the small end." George, it should be from the smaller end. There are seven ribs to a whole, case ready bone in rib. The 1st, small end, is right next to the NY Strip, and, the last rib, #7, butts up to the beef chuck. The 'preferable' end is a matter of opinion. I prefer ribs #3,4,5 and 6, just solely on flavor. Not much difference in tenderness. However, ribs 5,6, and 7 DO have more fat (flavor) and waste.
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