How to tell if the prime beef roast with bones attached is more from the loin end or not.
No Way
standing prime rib roast. And when the host of the show requested the
butcher to pick out a nice piece for him, the butcher happen to
mention that getting the rib roast from the loin end is better since
it contained less connective tissue and the meat is more tender.
So, I went to the supermarket today after work, when the butchers or
the meat processors as they're called happen to be off for the day
already, and had no idea how to distinguish the rib roast that's from
the loin end and the ones that are not.
The only differences I noticed between the different standing prime
rib roasts were that some contained noticeably shorter ribs and the
others contained longer ribs.
I was trying to rationalize that since the loin end is where the
"lower" part of the rib cage would be, the rib roast packages with the
longer rib bones must be the ones that come from the loin end. But
just wasn't sure and there were no butchers to be found, so I decided
to pose the question in here to confirm before I shell out over $50
for a nice chunk of roast.
First of all, is there truth to the claim that the rib roast from the
loin end contains less connective tissue and would have more tneder
meat than the roast from the other end?
As well, how can I tell for sure, given a set of packages of rib
roasts, which ones are from the loin end and the others are not?
Thanks for your time and courtesy!
Reg
> First of all, is there truth to the claim that the rib roast from the
> loin end contains less connective tissue and would have more tneder
> meat than the roast from the other end?
>
> As well, how can I tell for sure, given a set of packages of rib
> roasts, which ones are from the loin end and the others are not?
> Thanks for your time and courtesy!
Scroll down a bit and take a look at the "small end" vs "large
end" shots of the rib roast. You can see that the difference
is pretty significant.
http://www.askthemeatman.com/prime_rib.htm
Some say it's a trade off between tenderness vs flavor,
the short (loin) end being more tender and the large end
having more flavor. Personally, I can definitely
tell that the small end is more tender but I've never
been able to detect more flavor in the large end.
So in my book, the small end righteously wins.
--
Reg
Kent
"No Way" <n...@way.com> wrote in message
news:5gv8q2d9dpp1qeaa1...@4ax.com...
rib]. If he/she can't give it to you, ask him to go and cut one for you. The
last three ribs of the short end weigh about 7 lb. I learned this from
"Julia" on one of her TV shows.
Kent
No Way
>
>> First of all, is there truth to the claim that the rib roast from the
>> loin end contains less connective tissue and would have more tneder
>> meat than the roast from the other end?
>>
>> As well, how can I tell for sure, given a set of packages of rib
>> roasts, which ones are from the loin end and the others are not?
>> Thanks for your time and courtesy!
>
>Scroll down a bit and take a look at the "small end" vs "large
>end" shots of the rib roast. You can see that the difference
>is pretty significant.
On Tue, 09 Jan 2007 22:13:13 -0800, Reg <r...@nospam.com> wrote:
>
>http://www.askthemeatman.com/prime_rib.htm
>
>Some say it's a trade off between tenderness vs flavor,
>the short (loin) end being more tender and the large end
>having more flavor. Personally, I can definitely
>tell that the small end is more tender but I've never
>been able to detect more flavor in the large end.
>So in my book, the small end righteously wins.
On Tue, 9 Jan 2007 22:35:51 -0800, "Kent" <kh6...@comcast.net> wrote:
>
>You should always ask for the "short end" of the standing rib[not prime
>rib]. If he/she can't give it to you, ask him to go and cut one for you. The
>last three ribs of the short end weigh about 7 lb. I learned this from
>"Julia" on one of her TV shows.
>
>Kent
That's great fellas. Thanks for the quick replies and your sound
advices!
Denny Wheeler
>You should always ask for the "short end" of the standing rib[not prime
>rib].
Yes, standing rib is the technically correct term, but prime rib is,
and has been for awhile, widely and now correctly, used for standing
rib roast. (if 'prime' in that phrase ever referred to the USDA meat
grade, it no longer does)
-denny-
--
The test of courage comes when we are in the minority.
The test of tolerance comes when we are in the majority.
Reg
> I prefer the large end since it has less eye and more of that
> surrounding muscle. I don't know what they call that muscle, but
> it's on the right of those pictures. That muscle alone is the
> best muscle in the cow IMO. Great texture, taste, and cooks up
> rarer than the eye of the steak.
>
> This is why I like the chuck eye steaks, too - it just like that
> muscle.
I hear you. Next time we sit down to polish off a 7 rib, I'll
know which end should be facing you.
Horseradish or bernaise next time?
--
Reg
Kent
"Reg" <r...@nospam.com> wrote in message
news:XT9ph.13535$ZT3....@newssvr19.news.prodigy.com...
mandatory in
our house.
Put in blender:
1/4 cup drippings
1 c. flour
1/2 tsp. salt
1 c. milk
2 eggs
Blenderize and pour it onto 8X12 or so cake pan onto which you have put .25
cups of beef drippings. Bake at 400F for 25 minutes, while standing rib
roast rests to equilibrate temp.
Kent
>
> --
> Reg
>
Denny Wheeler
>I'm for au jus and nothing else as well. However Yorkshire Pudding is
>mandatory in our house.
>Put in blender:
>
>1/4 cup drippings
>1 c. flour
>1/2 tsp. salt
>1 c. milk
>2 eggs
>
>Blenderize and pour it onto 8X12 or so cake pan onto which you have put .25
>cups of beef drippings. Bake at 400F for 25 minutes, while standing rib
>roast rests to equilibrate temp.
Either you left out a step, or you could make a better Yorkie--the
dripping in the pan should be in the oven while you're mixing the
batter. Classic instruction is 'hot enough to be sizzling when you
add the batter.'
Reg
> "Reg" <r...@nospam.com> wrote in message
> news:XT9ph.13535$ZT3....@newssvr19.news.prodigy.com...
>
>>
>>I hear you. Next time we sit down to polish off a 7 rib, I'll
>>know which end should be facing you.
>>
>>Horseradish or bernaise next time?
>>
>>
>
> I'm for au jus and nothing else as well. However Yorkshire Pudding is
> mandatory in
> our house.
Sometimes I'll serve all three. People have been known to mix
them together and invent their own sauce. Alcohol makes people
do funny things.
As to YP, you bet. Made with beef fat, of course.
--
Reg
rob
Steve Wertz wrote:
> On Tue, 09 Jan 2007 22:13:13 -0800, Reg wrote:
> ...........................................................................................
> I prefer the large end since it has less eye and more of that
> surrounding muscle. I don't know what they call that muscle, but
> it's on the right of those pictures. That muscle alone is the
> best muscle in the cow IMO. Great texture, taste, and cooks up
> rarer than the eye of the steak.
> -sw
Yep, it's that meat around the smallwwe eye that I prefer. Big end for
me!