Standing Rib (PrimalRib-the PrimalRoasting Cut), IT'S STILL SECOND RATE

Standing Rib the (Primal Rib)-Roasting Cut,  IT'S STILL SECOND RATE BEEF .

ImageSource: http://www.seriouseats.com/2010/12/what-is-prime-rib-questions-how-to-cook-christmas-recipe-dry-aged-wet-aged.html

NOTE:The "PRIME RIB CUT" shown in the above illustration is besides coming from prime grade beef; also dry aged; a process that reduces the likelihood of e-coli, or other, bacterial contamination, improves flavour and nutritive value, renders the meat more tender, reduces shrinkage during cooking, and actually saves you, the consumer money.

      While there is, or maybe now, with integrated market, I should be saying WAS; considerable difference between the two, Canadian beef being far the superior, of course-refer to chart below the name "prime rib" actually denotes the Canadian or USDA grade "prime"; "choice" rib cuts are still excellent quality meat, they merely lack some of the fat marbling found throughout the muscle tissue, and the meat may not be as firm. In other words, THEY ARE NOT QUITE PRIME and come with a MUCH lower price tag. True prime rib roasts can cost upwards of 50% more than choice per pound and usually require a special order from your meat monger.

   Standing/Prime rib, definitely not "Top of The Food Chain"; but, read the full article, complete with more images anyway; one can always learn; something: http://www.eatmedaily.com/2010/03/top-of-the-food-chain-prime-rib/

        
           Here we have but another example of a well-known principal or fact: the average consumer has absolutely no idea of what they are buying, eating, or why they are doing so. How often have you heard someone say that it is worth spending the extra money to buy prime rib because the flavour is so much better, it is more nutritious, and there is less waste (see characteristics of tender and less tender cuts)? Consequently, on hotel, restaurant, and even cafeteria, or sandwich shop menus, one often sees PRIME-RIB OF BEEF, advertised but think about it—how can you possibly have “Prime Rib”, if it is not cut from Prime Beef??? 

          One major problem, faced by beef producing countries world wide: traditionally, the average consumer was only interested in the hind quarter and any meat which came from the front quarter was very hard to sell in a butcher shop or meat store and almost impossible to sell in a hotel or restaurant. Something had to be done. In an attempt to promote the front quarter and increase sales and  working with only young, grain fed, top grade, steer beef butcher shops and meat cutters, took the first two ribs of the front quarter(11&12), next to the club steaks (two cuts per carcass).  Weighing about six pounds, this constituted the tenderest and most expensive of any possible rib cut--aged to the prime, prime cut, from prime beef=THE PRIME RIBS as designated by the butchers. To the animal the prime ribs(the ribs that primarily protect the vital organs) would be 1 to 6,

 The rest was, is, and always should be considered, just ordinary, not very economical, standing rib.

The hotel and restaurant chains were of course the first to violate this law; designating up to the first seven ribs (12>5) as still being "prime rib"but only if cut from "prime" dry aged beef.

  More recently, the supermarkets especially, Safeway but including Lob law (West Fair) stores in western Canada, United States ot the Americas based, hotel and restaurants and especially united States of the Americas based fast-food outlets, are calling any rib cut and in some cases any cut taken from anywhere near the ribs “prime rib”.

Not that I ever expect to see anything done about it; but this is a criminal act punishable by law (demonstrating the ignorance of the average consumer as to what they are actually buying), and constitutes consumer fraud

Prime and choice grades go exclusively to the large hotel /restaurant trade or for export.Traditionally considered to be of less quality than the sirloin, the ribs are the only cut from the front quarter roasted or cut into steaks and broiled in hotels or restaurants and even in these establishments, rib cuts are most commonly braised and only called "roast" beef.

A rib roast is a very uneconomical piece of meat. It is about 12% bone and contains a very large amount of fat.

In the modern Canadian Supermarket, a rib roast may be cut from so far up on the ribs that the meat cutter has to clean the nostrils, before making the cut.

©Al (Alex-Alexander) D. Girvan. All rights reserved.