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Ribeye subprimal

boston_stokerboston_stoker Posts: 794
edited August 2011 in EggHead Forum
Post removed. Search greeneggers.com for post.<br>

Comments

  • RRPRRP Posts: 21,813
    I don't know the rib numbers, but if it's a full sub-primal then there is a small end and a large end. IMHO the large end is the best to keep in larger pieces as "the prime rib" cut and the smaller end for steaks. If you are going to dry age then by all means put your knife down and back away! You want to age it as a large piece - not cut up.
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • thirdeyethirdeye Posts: 7,428
    primeribnamp.jpg

    I don't know jack about dry aging, but when looking at a sub primal beef rib (which is cut from rib 6 through rib 12), the lower ribs are on the large end (chuck end, or forward end), and the higher ribs are on the small end (rear end or loin end).

    They mention in the description of the sub primal that the plate has been removed, which is sort of the end of the bone, so the sub primal has shorter ribs.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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