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.