a P.S.:
I found this YouTube :
https://www.youtube.com/watch?v=RLwLzS4GwPA
note the cryova'd smaller , but still big cut on the lower L
note the darker meat on the L end of that cut
then note the two pieces of CSRibs in the vid :
the top piece has a lot of the lighter pigmented loin. in the center also note
but its difficult to see here , these cuts had be filleted ' open ' you can see an indentation in the center
of the top hunk , where the filleting that opened the cut en ds. the top cut does has two darker ends
you are looking for as much darker meat as you can find
the lower cut is darker and much tastier.
as David Letterman used to say: " Know Your Cuts of Meat ! "
Bon Appetit
