USDA Choice. 3 rib packages in local wrap, have to sell by 12/28 and 12/30. Bought 2, 6.24 and 6.82 lbs. Will follow Meathead's tutorial, producing ribs, deckle steaks, and ribeye steaks. A full ribeye, still in cryovac, is more. Don't recall how much, but substantial.
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What a buy, -
Update; breaking down one of these hunks of meat. Ribs are not separated from meat, but chine is gone. Simple enough to slice ribs away from roast. Trimmed some fat, then separated rib cap from ribeye. Just follow fat seam, use your hands, very little knife work. Carved out 4 ribeye steaks, trimmed fat from cap, and cut it into 4 thin steaks. All salted, ready for Saturday nite. Am freezing ribs. The only possible negatory is that this meat has been tenderized.
2nd hunk, will cut ribs away, then freeze the 2 chunks, not carving off ribcap until ultimate use is determined.
Uncle Bob's post on butchery has inspired me.Comment
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I missed the day after Christmas this year. I'll make sure to visit January 2nd next week!Comment
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