Whole prime rib breakdown

[Mosca]

First: the trim. I got 3lbs13oz of fat.



So, after trim, I now have slightly over 18lbs of prime rib/ribeyes!



And this is extraordinary American beef.





To the left in that last photo is meat trimmed from the fat. There’s about a pound and a half of that. I’m going to use that in something else: stew, or chili, or something. I cut a 7lb rib roast, and cut the rest into steaks of 1lb (for Mosca) and 1/2lb (Mrs Mosca).





I’m really happy with this purchase. When we buy the steaks and roasts in the supermarket, they’re already trimmed. This works out to $12.60/lb, trimmed. For extraordinary beef.

[Troutman]

You guys are killing me. I missed that dang sale. I usually get mine at Costco and the yield is about the same, about $12-13/pound. That said the beef you got is definitely a better grade then Costco. Enjoy those steaks, oh and thanks for rubbing it in.

[Sid P]

Where did this beef come from?

[barelfly]

Melt that fat down in to some Beef Love!!!!!! Nothing to waste!

[HawkerXP]

Nice!

[wrgilb]

What a gorgeous piece of meat! If you get another one remove the silver skin before cutting into steaks, you can do it without hardly removing any meat. The size of that spinalis near the chuck end is amazing. Remove that whole thing on the next one and save for a real special occasion, that'll still leave you with some beautiful ribeye eyes.

[FireMan]

Great pictorial! Not in my future, flyin solo, but I get to see some great fixings from ya’ll.

[texastweeter]

Mine came with a huge butchers cut currently talking with them to have it made right, they are offering 1/2 my money back or I ship them this back and they send me one without a cut. I am waiting to see if they will cover shipping cost.

[texastweeter]

Mosca I'm not worried about getting a deal, just wondering how the will handle it. Good to know their history.

[Troutman]

Other than maybe a sanitary issue what’s the problem? Just get some money back making this a killer deal and start your slicing at that point.

[texastweeter]

Troutman, I plan to try age it 65 days. With cuts or seams like that, you end up with heavy mold growth that you have to cut out. Would probably loose at least a inch on either side of the cut.

[radiodome21]

If only I had room in my freezer. I joined butcher box during the pandemic and my freezer is full of their steaks. And a pork butt. And a prime packer from Costco. And 4 cowboy steaks I ordered from them in December. If I didn’t have a kegarator in the garage I might consider a chest freezer. Looks amazing. Definitely going to get this the next time it goes on sale.