Quality prime Rib

[jentz]

Another thing to consider is take that Prime rib or standing rib,bone it and you have a ribeye roast, slice it and its ribeye steaks.I personally prefer the ribeyes,you don't pay for the bones.

[reinhard1]

the price is adjusted higher because the ribeye is boneless and adjusted lower because of the bone in the standing. eighther way you pay for the bone. same as boneless pork chops are more than bone in pork chops. it's what's called "cutting loss" for the retailer where they have to make up for what is lost from a individual piece of meat. most retailers will get in a boneless ribeye in the bag with a lip on. the lip is an extentiona of fat. this lip is trimmed and then sold as a trimmed ribeye steak. a whole bone in rib on the other hand has much more waste and seldom boned out unless they run out of boneless ribeye when they are on sale. there is bone "chimmed" off and a couple of inches of the bottom portion of the rib also removed [which some of which is used for short ribs] and then outside fat removed before you get to the final product, a bone in rib roast or steak. good luck.

[deerminator]

I personally prefer the bone-in ribeye steaks, even if I pay for the bone. Bone = more flavor in any meat you cook. I asked a waitress at a restaurant recently if the ribeye was bone-in and she looked at me like I was nuts. Why would you want the bone-in it, she asked?

I understand why you want to cook them some quality prime rib as its a great thing to eat! And prime or choice grade, I don't think you could go wrong if cooked properly. In fact, 99.99 percent of the people out there wouldn't notice and even that .01 percent wouldn't know for certain if cooked right. Most people's palates aren't that sophisticated. And I doubt your guests would ask.

That said, Gordon Ramsey, the famous British chef always says the sign of a true chef is someone who can take something ordinary and make it phenomenal. So a flank steak done over the top with the right compliments might impress them more and be a whole lot cheaper!

[reinhard1]

i have mentioned this before and it would be something for those who like ribeye steak. it is called a chuck eye steak. it is an extention of the ribeye and comes from the chuck. usualy half the price and very tasty. i look for them when chuck roasts are on sale for the retailer often marks them down at that time. good luck.

[jentz]

I buy the chuck roll.

[reinhard1]

i do also. good luck.

[croixflats]

Thanks for the info

[reinhard1]

anytime croix. good luck.

[Agent Andy]

There is no Hammond Meats in Duluth. You may be talking about the Hammond Resturant in Superior???