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WHAT is this CuT of MEAT?

EggLuverEggLuver Posts: 64
edited 12:33PM in EggHead Forum
The label says, "VP Ribeye Steak 25S Beef Rib". It is 2.43 lbs, boneless, and about 3 inches thick. There is another label that says it is a "Beef for Oven Roast"??? It almost looks like an EXTREMELY thick ribeye. I'm not positive that the label reads VP or UP. Any ideas what this is and how to cook it??


  • EggLuver wrote:
    The label says, "VP Ribeye Steak 25S Beef Rib".

    That's an easy one.

    VP stands for "Virtually Prime" which means the butcher doesn't know where it came from and doesn't know how to evaluate it, but thinks he can price it as if it were actually USDA Prime.

    25S stands for "September 25th" which is when it got shoved to the back of the freezer and only got noticed yesterday.

    Glad I could help.
  • PhilsGrillPhilsGrill Posts: 2,256
    >Any ideas what this is and how to cook it??

    On the egg?
  • EggLuverEggLuver Posts: 64
    Yes, I want to cook it on the Egg. How would you do it?
  • EggLuverEggLuver Posts: 64
    Yes, I want to cook it on the Egg. How would you do it?
  • EggLuverEggLuver Posts: 64
    OMG, Smokey! I kept thinking you were going to hit me with a punchline. Are you serious? Your description makes this sound like a piece of crap mystery meat! Would that be an accurate description?

    Surely they would not charge $10 per lb. for something they didn’t even know what it was!! AND had been frozen since last September!! It was with the fresh meat and didn’t say anything about being previously frozen. What in the world?!?!?

    It really looks like a nice chunk of ribeye that hasn’t been cut. Come on, tell me SOMETHING positive about this before I put it on the Egg for tonight’s dinner! Please!!!
  • EggLuverEggLuver Posts: 64
    Really, smokey? Just searched "virtually prime meat" on Google and NO results were found. Are you just joking? I've never heard of this, but then again, I don't know much at all about cuts of meat.
  • EggLuverEggLuver Posts: 64
    Just talked to the butcher, smokey.

    That was mean.
  • stikestike Posts: 15,597
    You have a thick steak or a small roast.
    Same thing. Thinner, it'd be a rib eye steak. Bigger, it'd more obviously be a roast

    If you try to cook it like a steak you'll have a massively well done exterior before the interior is how you like it.

    You could go indirect at 250 until it was to your desired temp. That would slow roast it

    Or put it in at 500 and close vents down so it lands around 325 for the rest of the cook
    ed egli avea del cul fatto trombetta -Dante
  • stikestike Posts: 15,597
    It IS a rib eye
    ed egli avea del cul fatto trombetta -Dante
  • EggLuverEggLuver Posts: 64
    Thanks stike. This is the kind of help I was hoping for. I had never seen a cut like this especially with the kind of label it had. Found out VP stands for value packed and 25s had something to do with the size of the tray it was packaged in. Crazy. Why even put that on the label.

    And BTW, for all the gullible people out there, like myself, it's NOT virtual prime!!!!!!!!!!
  • My apologies. Guess my style of humor doesn't come across very well.
  • EggLuverEggLuver Posts: 64
    Probably does for someone not quite as gullible as myself. I love jokes, and really I kind of thought you had to be kidding, but as you can tell, I know VERY little about kinds of meat so I didn't know for sure if you were joking or if I had been taken for a ride at the market. Sorry to be so dense that I didn't know immediately to chuckle instead of panic.
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