PRIME RIB (AMERICANISED-UNITED STATES OF THE AMERICAS-TERM FOR PRIMAL/STANDING RIB) --ABOUT, THE NEW ADVICE, NOW APPEARING ON THE WEB.
BE SURE TO WATCH THIS VIDEO: Beef Rib 109 to standing rib: http://www.youtube.com/watch?v=4dUiCb3LhO0&feature=related
YOU COULD NEVER FIND IT MENTIONED PREVIOUSLY; BUT LATELY, THERE HAS BEEN REMARKABLY RENEWED INTEREST IN DRY AGED AND PRIME GRADE BEEF.
ORIGINALLY, THERE WAS STANDING RIB; WHICH CAME FROM THE FRONT QUARTER, STRICTLY"COW"-BOY FOOD. The term"Prime Rib" as used by the food industry is actually a fraudulent corruption of Primal Rib; the true name of that primal cut, which is taken from the more centrally located rib (7 ribs, in all) standing rib section of the front quarter.
ANY CUT FROM THE FRONT QUARTER WAS HARD TO GIVE AWAY.
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SEVERAL WEB-SITES ARE STATING OPENLY THAT LESS THAN 20% OF THE BEEF SOLD IN NORTH AMERICA IS PRIME GRADE.THESE SITES ARE WARNING CONSUMERS THAT ANY RIB CUT TAKEN DIRECTLY FROM A PLASTIC BAG; EVEN IF PRIME GRADE BEEF, IS NOT PRIME RIB. IT IS ONLY STANDING RIB.THEY GO ON TO SAY THAT PRIME RIB MUST BE DRY AGED; BUT, THAT IS WHY SUPERMARKETS MARK BONE IN RIB CUTS AS STANDING RIB AND NOT PRIME RIB. I WOULD LIKE TO KNOW; WHAT SUPERMARKET THEY WERE IN?
STILL, ANOTHER SITE CLAIMS THAT PRIME RIB CAN ONLY BE FOUND IN SPECIALITY, ORGANIC, BUTCHER SHOPS; BECAUSE ONLY THEY HAVE THE FACILITIES FOR DRY AGEING.
YES, OF COURSE, THERE IS STILL THE "BONELESS" PRIME RIB (you know, that rolled roast- the one you should never buy from the supermarket; because; in spite of the undeniable added ease of carving, you are robbed of ability to judge the age of the animal at slaughter; or even what cut you are actually buying), AND" PRIME RIB HAMBURGER". PRESUMABLY IT IS ALL DRY AGED IN A BUTCHER SHOP BEFORE IT REACHES THE SUPERMARKET AND DOES NOT CONTAIN CONNECTIVE TISSUE, FAT, OR MEAT SCRAPS FROM ANY OTHER CUTS. Along the same vane; it is also possible, in many supermarket meat sections to purchase bone-in rib-eye steaks (a complete contradiction in terms; obviously; in this case "eye" means centre. Centre of the muscle; rib eye then is not attached to or really even near any of the ribs.
I CAME ACROSS A SITE THAT CLAIMS DRY AGED BEEF IS ALL "PRIME; BECAUSE IT HAS BETTER FLAVOUR, OFFERS BETTER NUTRITION, AND HAS LESS SHRINKAGE.
ONE SITE THAT I VISITED MENTIONS WHAT-- THEY CALL" PRIME RIB CHUCK".
PRIME RIB CHUCK IS DESCRIBED AS: A "PRIME RIB ROAST"; CUT FROM THE"CHUCK END (RIBS 3 TO 6). IT IS CLAIMED THAT THE ROAST WILL BE LARGER IN SIZE; BUT WILL HAVE A SMALLER "RIB-EYE". I AM STILL WONDERING WHAT THEY CALL A STANDING RIB CHUCK CUT THAT HAS BEEN BRAISED; OR DONE EN CASSEROLE (AS IN "AMERICAN OR YANKEE POT ROAST"), INSTEAD OF ROASTED.
SOME ARE EVEN TELLING CONSUMERS THAT "ANY RIB CUT IS VERY UN-ECONOMICAL"; OR AN "EXPENSIVE TREAT" TO BE SERVED ONLY FOR SPECIAL OCCASIONS.
I REALLY GET A KICK OUT OF THE WEBSITE THAT CLAIMS "ONLY USDA BEEF CAN BE PRIME RIB". I LIVE IN CANADA; BUT WHERE EVER ONE LIVES; ROAST BEEF IS, WAS, AND WILL ALWAYS BEE A TRADITIONAL BRITISH FOOD DISH,
EXCEPT FOR THE FACT THAT CHEAP FILLERS, (DISGUISES THE CUT AND ADDS WEIGHT AND VOLUME), NOT MENTIONED ON THE MEAT LABELLING; ARE NOW BEING INJECTED INTO ALMOST ALL CANADIAN MEAT PRODUCTS; THIS IS DEFINITELY FOR THE GOOD. THE CANADIAN CONSUMER HAS A RIGHT TO BE SO INFORMED.
I ONLY WISH THAT THEY WOULD QUOTE ME COMPLETELY AND THAT I BE GIVEN SOME KIND OF CREDIT--ESPECIALLY WHEN THEY COPY--IN PART-- WORD FOR WORD; AND DON'T EVEN BOTHER TO CHANGE; MY UNUSUAL TERMS, OR UNIQUE WRITING STYLE.
YOU COULD NEVER FIND IT MENTIONED PREVIOUSLY; BUT LATELY, THERE HAS BEEN REMARKABLY RENEWED INTEREST IN DRY AGED AND PRIME GRADE BEEF.
ORIGINALLY, THERE WAS STANDING RIB; WHICH CAME FROM THE FRONT QUARTER, STRICTLY"COW"-BOY FOOD. The term"Prime Rib" as used by the food industry is actually a fraudulent corruption of Primal Rib; the true name of that primal cut, which is taken from the more centrally located rib (7 ribs, in all) standing rib section of the front quarter.
ANY CUT FROM THE FRONT QUARTER WAS HARD TO GIVE AWAY.
AS FOR SELLING IT--
FORGET IT.
Do you have any idea, at all, of what you are talking about- you know, those things that you grew up knowing, those things everybody knows ALL ABOUT; or a least likes to BELIEVE they do..jpg)
The chart shown directly above; produced by the Canadian Beef Information Centre at taxpayer expense; as a part of their job description and function, CAN NOT COPY RIGHTED and is public domain. It does seem how ever that this Canadian Government Information Centre has forgotten what gave a STANDING RIB CUT(here we will call it "Prime rib" if you prefer) its name. By very definition, according to the English language, you can not have a boneless Standing Rib/prime rib cut; but yes, I am getting a little picky.
THE EVER "SHARP " INTERNATIONAL MASS ADVERTISING AND DISTRIBUTION CONCERNS THEN CAME UP WITH THE TERM PRIME RIB- WHICH WAS TO BE RIBS 11 AND 12- A VERY SMALL CUT, MUCH TOO SMALL FOR HOTEL OR RESTAURANT SO THE UNITED STATED OF THE AMERICAS THEN DECIDED THAT PRIME RIB SHOULD BE SEVEN RIBS-12 TO 6. THEN STILL NOT SATISFIED WITH FRONT QUARTER SALES THE SAME CORPORATION STARTED CALLING MOST ANYTHING (BONE IN OR BONELESS) CUT FROM ANYWHERE NEAR THE RIBS (JUST SO LONG AS THE MEAT CUTTER DIDN'T HAVE TO WASTE TIME BY CLEANING THE ANIMALS NOSTRILS BEFORE HE MADE THE CUTS) PRIME RIB. IT IS SUCH TERMINOLOGY- FROM THE UNITED STATES OF THE AMERICAS THAT YOU WILL NOW MOSTLY ENCOUNTER IN YOUR LOCAL MEAT SHOPS AND SUPERMARKETS. BUT THINK ABOUT IT; STANDING RIB WAS SO NAMED BECAUSE OF THE RIB BONES ALLOWED THE CUT TO STAND UP WITHOUT BEING ROLLED AND TIED. THEREFORE, A BONELESS CUT CAN NOT BE A STANDING RIB CUT; SO IT DEFINITELY CAN NEVER BE A PRIME RIB CUT.SEVERAL WEB-SITES ARE STATING OPENLY THAT LESS THAN 20% OF THE BEEF SOLD IN NORTH AMERICA IS PRIME GRADE.THESE SITES ARE WARNING CONSUMERS THAT ANY RIB CUT TAKEN DIRECTLY FROM A PLASTIC BAG; EVEN IF PRIME GRADE BEEF, IS NOT PRIME RIB. IT IS ONLY STANDING RIB.THEY GO ON TO SAY THAT PRIME RIB MUST BE DRY AGED; BUT, THAT IS WHY SUPERMARKETS MARK BONE IN RIB CUTS AS STANDING RIB AND NOT PRIME RIB. I WOULD LIKE TO KNOW; WHAT SUPERMARKET THEY WERE IN?
STILL, ANOTHER SITE CLAIMS THAT PRIME RIB CAN ONLY BE FOUND IN SPECIALITY, ORGANIC, BUTCHER SHOPS; BECAUSE ONLY THEY HAVE THE FACILITIES FOR DRY AGEING.
YES, OF COURSE, THERE IS STILL THE "BONELESS" PRIME RIB (you know, that rolled roast- the one you should never buy from the supermarket; because; in spite of the undeniable added ease of carving, you are robbed of ability to judge the age of the animal at slaughter; or even what cut you are actually buying), AND" PRIME RIB HAMBURGER". PRESUMABLY IT IS ALL DRY AGED IN A BUTCHER SHOP BEFORE IT REACHES THE SUPERMARKET AND DOES NOT CONTAIN CONNECTIVE TISSUE, FAT, OR MEAT SCRAPS FROM ANY OTHER CUTS. Along the same vane; it is also possible, in many supermarket meat sections to purchase bone-in rib-eye steaks (a complete contradiction in terms; obviously; in this case "eye" means centre. Centre of the muscle; rib eye then is not attached to or really even near any of the ribs.
I CAME ACROSS A SITE THAT CLAIMS DRY AGED BEEF IS ALL "PRIME; BECAUSE IT HAS BETTER FLAVOUR, OFFERS BETTER NUTRITION, AND HAS LESS SHRINKAGE.
ONE SITE THAT I VISITED MENTIONS WHAT-- THEY CALL" PRIME RIB CHUCK".
PRIME RIB CHUCK IS DESCRIBED AS: A "PRIME RIB ROAST"; CUT FROM THE"CHUCK END (RIBS 3 TO 6). IT IS CLAIMED THAT THE ROAST WILL BE LARGER IN SIZE; BUT WILL HAVE A SMALLER "RIB-EYE". I AM STILL WONDERING WHAT THEY CALL A STANDING RIB CHUCK CUT THAT HAS BEEN BRAISED; OR DONE EN CASSEROLE (AS IN "AMERICAN OR YANKEE POT ROAST"), INSTEAD OF ROASTED.
SOME ARE EVEN TELLING CONSUMERS THAT "ANY RIB CUT IS VERY UN-ECONOMICAL"; OR AN "EXPENSIVE TREAT" TO BE SERVED ONLY FOR SPECIAL OCCASIONS.
I REALLY GET A KICK OUT OF THE WEBSITE THAT CLAIMS "ONLY USDA BEEF CAN BE PRIME RIB". I LIVE IN CANADA; BUT WHERE EVER ONE LIVES; ROAST BEEF IS, WAS, AND WILL ALWAYS BEE A TRADITIONAL BRITISH FOOD DISH,
EXCEPT FOR THE FACT THAT CHEAP FILLERS, (DISGUISES THE CUT AND ADDS WEIGHT AND VOLUME), NOT MENTIONED ON THE MEAT LABELLING; ARE NOW BEING INJECTED INTO ALMOST ALL CANADIAN MEAT PRODUCTS; THIS IS DEFINITELY FOR THE GOOD. THE CANADIAN CONSUMER HAS A RIGHT TO BE SO INFORMED.
I ONLY WISH THAT THEY WOULD QUOTE ME COMPLETELY AND THAT I BE GIVEN SOME KIND OF CREDIT--ESPECIALLY WHEN THEY COPY--IN PART-- WORD FOR WORD; AND DON'T EVEN BOTHER TO CHANGE; MY UNUSUAL TERMS, OR UNIQUE WRITING STYLE.
©Al (Alex-Alexander) D. Girvan 2011-13. All rights reserved.
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