Beef Rib Primal

[AlaMoi]

well, since there's only two fourth ribs per cow

and only two fifth ribs per cow

and only two sixth ribs per cow

they're right.

[IndyRob]

https://th.bing.com/th/id/OIP.mOacU9ygpxmH4iUXMBPBzwHaHa?pid=ImgDet&rs=1

 

I think this is the most representative image of what I get when I buy a Chuckeye steak.  Although the site refers to it as a Chuckeye Delmonico cut.

 

As can be seen by the two steaks pictured, there is a pretty wide degree of variation between various individual cuts.

Edited August 28, 2022 by IndyRob (log)

[Dave the Cook]

All of that is correct. "Delmonico" is affixed to a number of different cuts, the chuck-eye being one of them.

[weinoo]

2 hours ago, IndyRob said:

As can be seen by the two steaks pictured, there is a pretty wide degree of variation between various individual cuts.

Grind that stuff up, and you have some ace burgers!

[IndyRob]

How is Ace Burgers not a chain?

[Baron d'Apcher]

On 8/25/2022 at 5:20 PM, JeffGC said:

I had a rather lengthy conversation with someone at American Association of Meat Processors. Nelson suggested “The Meat Buyer’s Guide (North American Meat Institute).”  The restaurant is misrepresenting the product. 
 

Thanks to everyone for responding. 
 

Jeff C. 

Misrepresenting the product is a lengthy way to say fraud.

However, a bone-in ribeye from a commodity steer for 1 person is a huge amount of meat. 2-3lbs raw.  What size is the ribeye described as? If the restaurant is buying 109 ribeye's, it is entirely possible that they are cutting in between the bones to get more portions and the bones are from the chine, which run in between the ribs.

 

For what it is worth, I always remove chine remnants from bone-in ribeye's.  They are an unpleasant choking hazard.  

[gfweb]

I bought what Food Lion called Denver steak. $7/lb. Cooked it sv 134 x 4 hours.  It was TOUGH. Flavor was ok. Henry finished mine.