Rib Roasts

[SiFumar]

So I'm browsing the meat at the market and looking at the Rib Roasts...they had "small end" and "large end" ....same price.  Never seen a "small" end.  More tender?  Thanks for any info on it.

[Ka Honu]

From Serious Eats Guide to Prime Rib...

        Ribs 6 through 9, which comes from closer to the cow's shoulder (aka the chuck) are referred variously as the "chuck end," "blade end," or "second cut." It's got more separate musculature, and more large hunks of fat. Personally, I prefer this end, because I like to eat the fat in a well-roasted piece of beef. If you prefer leaner, more tender beef, then go for...

        Ribs 10 through 12, taken from further back and known as the "loin end," "small end," or "first cut." It's got a larger central eye of meat, and less fat.

[Rummm]

So I'm browsing the meat at the market and looking at the Rib Roasts...they had "small end" and "large end" ....same price.  Never seen a "small" end.  More tender?  Thanks for any info on it.

 There are seven ribs to a whole, case ready bone in rib. The 1st, "small end", is right next to the NY Strip, and, the last rib, #7, butts up to the beef chuck. The 'preferable' end is a matter of opinion. I prefer the "large end",  ribs #3,4,5 and 6, just solely on flavor. Not much difference in tenderness. However, ribs 5,6, and 7 DO have more fat (flavor) and waste.
   

[drholly]

This is good information. Just wondering, is it realistic to ask my butcher for 3 -6 out of the 7?

[Ka Honu]

... is it realistic to ask my butcher for 3 -6 out of the 7?

Only if he sells the rest as steaks.

[SiFumar]

Thanks for the information!  The small end did look "leaner".  I did ask the young lady who was stocking the meat about it....but she knew nothing about meat.  She did say it went on sale more often for around $3. 89 lb!(non advertised sales) I'm thinking I will have to go to that store more often and try to catch a few.  I'd like to try grinding it for burgers.

[Rummm]

... is it realistic to ask my butcher for 3 -6 out of the 7?

Only if he sells the rest as steaks.

He shouldn't have any problems getting rid of the steaks, I never did.

Is this a small chain store or a large chain? Also sounds like it might be USDA Select at that price....my 2¢

[SiFumar]

Military commissary.....and they all were marked Choice.  Normal price is $5.89.

[Rummm]

Military commissary.....and they all were marked Choice.  Normal price is $5.89.

OK, well that explains the price then    Here they are around $10 most of the time 

[Pappymn]

Military commissary.....and they all were marked Choice.  Normal price is $5.89.

Get another freezer and fill it at that price

[RickB]

Military commissary.....and they all were marked Choice.  Normal price is $5.89.

Get another freezer and fill it at that price

You and me both! Speaking of which. Down to one dry aged steak. Going to order me the large bag from umai and get a whole prime ribeye from Costco. Go big or go home! 

[muebe]

Military commissary.....and they all were marked Choice.  Normal price is $5.89.

Get another freezer and fill it at that price

You and me both! Speaking of which. Down to one dry aged steak. Going to order me the large bag from umai and get a whole prime ribeye from Costco. Go big or go home! 

I too need to make another one Rick. Now that my garage fridge is available again. You going to get a bone-in or boneless?

[Pappymn]

Military commissary.....and they all were marked Choice.  Normal price is $5.89.

Get another freezer and fill it at that price

You and me both! Speaking of which. Down to one dry aged steak. Going to order me the large bag from umai and get a whole prime ribeye from Costco. Go big or go home! 

I too need to make another one Rick. Now that my garage fridge is available again. You going to get a bone-in or boneless?

Curious about his. I bought boneless. I know bones are great. But I am not a butcher. Did I miss anything?

[muebe]

Military commissary.....and they all were marked Choice.  Normal price is $5.89.

Get another freezer and fill it at that price

You and me both! Speaking of which. Down to one dry aged steak. Going to order me the large bag from umai and get a whole prime ribeye from Costco. Go big or go home! 

I too need to make another one Rick. Now that my garage fridge is available again. You going to get a bone-in or boneless?

Curious about his. I bought boneless. I know bones are great. But I am not a butcher. Did I miss anything?

Pappy I have dry-aged both types in the Umai bags. The bone-in help to retain a good shape due to the bone holding things together but make it tougher to bag. You gotta file down the edges on the bones so they do not cut the bag when sealing.

[RickB]

I only do boneless. Much easier to trim and cut.