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Rib roast: do you prefer the chuck (“large”) end, or the loin (“small”) end?
The large chuck end is on the left, the small loin end is on the right.
The large chuck end usually has more fat, and the eye is not as tender (more like a chuck steak), but a larger cap and some smaller muscles that are as tender as the cap.
The small loin end has less fat, and a thinner cap, but the eye is more tender (more like a strip steak).
I kind of prefer the large end. I don’t mind the extra fat as a trade for the sometimes huge cap. Not that there’s anything wrong with the loin end!
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I very well could be wrong here, but I've always heard that the "small end" (loin side) of a rib roast has one more 'prime rib' than the 'large end' (chuck side) of the rib roast. Because of this, I've always bought the 'small end.' But again, I could be wrong.
If someone knows differently, please, feel free to correct me.
Either one is good but the large end by Rib #6-7 has the largest spinalis. It begins to disappear toward the loin. Also butcher's secret cut is forward of the large end at Ribs #4-5, the chuck eyes!!
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Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
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Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
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Amazing Ribs Brazilian Steak knife set
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Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Here's what I mean by the loin end of the rib roast. I specifically ordered this cut (probably around the 10-12th rib) in order to get away from all the intermuscular fat on the chuck side. Unfortunately although it was very good, it lacked that unctuous quality of having a more fat to lean ratio. Some may prefer this, I tend to like something more toward the other end.
and here are some of those delicious hidden gems just inside the chuck roll....CHUCK EYES !!
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