Canha be Ribbing you

[holehogg]

Not ever seen this in any of the stores I frequent. Thinking maybe they're inventing new names for otherwise known cuts. A marketing ploy?







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[realdocBBQ]

Definitely made up. I wonder what it is? Like from where on the cow, what cut is it really?

[holehogg]

See the yellow label print is not clear in the picture. Cut from prime rib. So basically a de-boned prime rib piece.

[Bkhuna]

It's just like the phrase American Kobe you see in grocery stores. Half of marketing is trying to convince rubes that they're getting something that's special when it isn't.

[hoovarmin]

But it says right on the label that it's a "Steakhouse Classic!"

[Panhead John]

If I’ve ordered it once, I’ve ordered it a thousand times…I’ll have the Ribcanha please, medium rare.

[Mosca]

What I find interesting is that a search turns up… the Checkers advertisement, and nothing else!

What part of the rib roast isn’t already used/sold to its maximum profitability and flavor? Very little of that sumnagun gets tossed, y’know?

Is it something that we already know, but that has been renamed? Ribeye cap, maybe?

[holehogg]

It's cut from the prime rib. The label in the pic explains it all but unfortunately the camera guy's photography skills leave much to be desired. Think he's blaming the equipment or something to that effect.

[Mosca]

Yep. I read the sticker. Think of the prime rib roast. You have the cap, the bones… and what else? A couple odd shaped muscles at the large end, that don’t look anything like what’s in the photo?

I don’t know the $ to R conversion; is that price cheap, or more expensive? If it’s more expensive, I’d guess it’s another name for the cap.

[holehogg]

All the meat pieces were more or less uniformly shaped and pretty much look like a picanha does. Price is about 20 South African Rands less per kg than picanha but pretty much in the ballpark with similar cuts. Might just pick one up for better scrutiny the throw it in with my rib roast I'm doing tomorrow.

[Whiskeyman53]

If anyone is interested, this book is great when you have questions about all types of meat. I find myself using it more than any other food related book I have.