new term to me...what's is 2" UP mean?

RRP · March 2011

Today I bought this beautiful rib eye sub primal from SAMS and have it headed to aging glory in a Drybag. After trimming the hard thick fat it still weighed 16# on the nose. It was packaged by Excel, stamped Angus Choice, but also stated on the Sam's label was Rib Eye 2" UP. What's that mean?

PS I had 12 of them to pick from and I examined the end caps of every last one looking for the marbling pattern. I'm happy to say I got a good looking one with uniform marbling. YIPPEE!

Austin Smoker · March 2011

Nice looking hunk of meat there, but I don't recall any such designation from my Slaughter Labs at A&M. But then again, that's been awhile!

thirdeye · March 2011

Usually "up" and "dn" are used to identify weight ranges. This case of briskets contained ones 9 pounds and heavier. Don't know what the 2" refers to.... unless they mean it would be a shame to cut them thinner than 2" thick. Hehehee.

Rolling Egg · March 2011

You know you're slingin alot of meat if your refered to by the local grocers as "the bbq guy". :woohoo: :woohoo:

cookn biker · March 2011

My thought also. :laugh:

Crimsongator · March 2011

Hey Brad, do you think it is a reference to the original backfat measurement? I have always heard the up/down being compared to weight, but that is the only reason I can figure why an " measurement would be on there.

Crimsongator · March 2011

But that just seems to be way too much for a choice carcass. I rememebr ultrasounding and looking for .25-.4

jaymag_87 · March 2011

Austin
Were I to do my time in Aggieland again, there are a couple meats classes I would want to take. Unfortunately, I don't think Meats classes are Elective classes for Building Construction majors.

SWOkla-Jerry · March 2011

I think that is refering to 2" + on the lip on ribeye, or the excess lip that hasnt been trimmed. But it's been a while since I was in meat dept.

Crimsongator · March 2011

One of the general classes in Gainesville (Go Gators)when I was there was called "The meat we eat" and was popular for a variety of majors.

RRP · March 2011

hmmmm, that makes some sense in that I trimmed 1.2# of hard fat from the small side "lip". Can't say that I whacked away any 2" worth, but a bunch just the same.

Austin Smoker · March 2011

I'm seriously in the dark here....but I just took the lab class as part of Animal Science....I would guess one of our butcher friends here could answer.

tach18k · March 2011

Maybe be it code for "It might fit 2 inches up yours" I may be wrong.

Austin Smoker · March 2011

tach18k wrote:

Maybe be it code for "It might fit 2 inches up yours" I may be wrong.

OUCH! :laugh:

transversalInactive · March 2011

I saw those at Sam's last Saturday myself, but I can't tell you what it means.

new term to me...what's is 2" UP mean?

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