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

RRPRRP Posts: 16,154
edited 2:19AM in EggHead Forum
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!
Dunlap, IL


  • Austin SmokerAustin Smoker Posts: 1,467
    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! ;)
  • thirdeyethirdeye Posts: 7,428

    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.
    Happy Trails

    Barbecue is not rocket surgery
  • Rolling EggRolling Egg Posts: 1,995
    You know you're slingin alot of meat if your refered to by the local grocers as "the bbq guy". :woohoo: :woohoo:
  • cookn bikercookn biker Posts: 13,407
    My thought also. :laugh:
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • CrimsongatorCrimsongator Posts: 5,766
    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.
  • CrimsongatorCrimsongator Posts: 5,766
    But that just seems to be way too much for a choice carcass. I rememebr ultrasounding and looking for .25-.4
  • jaymag_87jaymag_87 Posts: 108
    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. :lol:
  • 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.
  • CrimsongatorCrimsongator Posts: 5,766
    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.
  • RRPRRP Posts: 16,154
    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.
    Dunlap, IL
  • Austin SmokerAustin Smoker Posts: 1,467
    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.
  • tach18ktach18k Posts: 1,607
    Maybe be it code for "It might fit 2 inches up yours" I may be wrong.
  • Austin SmokerAustin Smoker Posts: 1,467
    tach18k wrote:
    Maybe be it code for "It might fit 2 inches up yours" I may be wrong.

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