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I am so bad with meats, what is that? I want to say its a steak.
looks like a ribeye, my fav cut of steak too. great flavor.
The package said Prime Rib.. but I honestly don't know the difference between a Rib Eye, and a Prime Rib. I thought they were synonymous at one time.
Meats are graded by their level of marbling. The fat content interwoven between the muscle fibers.
Their is select, choice, and prime grades of meat. Prime is normally reserved for steak houses and usually only sold there. It's like only 5% of all meat sold in the us.
I have only seen prime grade steaks on rare occasions at my butchers and it's usually $15-$20 a lb.
Most steaks in a typical grocery store are choice-which isn't a bad cut it just doesn't have the level of marbling.
Ribeyes are cut from the same piece of meat as prime rib tho- so it is the same piece just prepared differently.
Prime rib is the quintessential buffet/holiday roast too- so the name implies a cut of meat, a grade of meat, as well as a method of preparation.
It is VERY confusing.
FWIW I've prepared every kind of meat possible- from $5 choice steaks and $100 wagyu dry aged steaks. The difference is there but is it worth it? For special occasion maybe- but it's hard to discern for the layman.
Hope it explained it- it's late and I know probably 4 paragraphs too long
Meats are graded by their level of marbling. The fat content interwoven between the muscle fibers.
Their is select, choice, and prime grades of meat. Prime is normally reserved for steak houses and usually only sold there. It's like only 5% of all meat sold in the us.
I have only seen prime grade steaks on rare occasions at my butchers and it's usually $15-$20 a lb.
Most steaks in a typical grocery store are choice-which isn't a bad cut it just doesn't have the level of marbling.
Ribeyes are cut from the same piece of meat as prime rib tho- so it is the same piece just prepared differently.
Prime rib is the quintessential buffet/holiday roast too- so the name implies a cut of meat, a grade of meat, as well as a method of preparation.
It is VERY confusing.
FWIW I've prepared every kind of meat possible- from $5 choice steaks and $100 wagyu dry aged steaks. The difference is there but is it worth it? For special occasion maybe- but it's hard to discern for the layman.
Hope it explained it- it's late and I know probably 4 paragraphs too long
Perogies and a milkshake.
Meats are graded by their level of marbling. The fat content interwoven between the muscle fibers.
Their is select, choice, and prime grades of meat. Prime is normally reserved for steak houses and usually only sold there. It's like only 5% of all meat sold in the us.
I have only seen prime grade steaks on rare occasions at my butchers and it's usually $15-$20 a lb.
Most steaks in a typical grocery store are choice-which isn't a bad cut it just doesn't have the level of marbling.
Ribeyes are cut from the same piece of meat as prime rib tho- so it is the same piece just prepared differently.
Prime rib is the quintessential buffet/holiday roast too- so the name implies a cut of meat, a grade of meat, as well as a method of preparation.
It is VERY confusing.
FWIW I've prepared every kind of meat possible- from $5 choice steaks and $100 wagyu dry aged steaks. The difference is there but is it worth it? For special occasion maybe- but it's hard to discern for the layman.
Hope it explained it- it's late and I know probably 4 paragraphs too long
Hmm interesting, up here our meats are A-AAA grade. These were AA since they were just out in regular trays instead of behind the counter.
What is the preparation difference between a "Prime Rib" steak and a "Rib Eye" steak?
Also, do you know why most places do not include the cap on these?
To be honest I do not know anything of a grading. I've only ever been schooled on the USDA grading choice select and prime.
No idea why they cut the fat cap off- u could ask them to leave one on for ya if you order one early.
Prime rib steak comes from the same exact piece of meat as a ribeye. It's just a naming standard or lack thereof. While "prime" usually refers to the grade of meat; it also refers to the holiday roast "prime rib". Which usually isn't "prime" graded bc of cost.
So when they cut it up and sell- it's a marketing strategy to put prime rib steak ( meaning it's cut from that area). Even though it is a "choice" graded USDA steak.
It can also be called a "delmonico" steak. Hehe