I recently ordered a 4 bone prime standing rib roast from The Fresh Market. When ordering I was very explicit - "I want the bones removed, I know they’ll be in the package, and I want the rest tied in a nice even tube... what do I put on the order form to get that?" (They did one perfectly for me a couple of years ago) Answer: "Just put "trimmed & tied’ in the commentsâ€. Ok, done.
My Spidey sense was tingling when I picked it up Monday, and I asked them to double check it. Said it was trimmed & tied. Decided tonight to open it up and check and start dry brining it juuuuust in case... this is what I found (3 pieces of twine holding the ATTACHED bones in place were there but removed before pic) :
So my question to you more experienced folk is: is that what I should have expected? Were my expectations out of whack? It’s not what I asked for, not what I got last time, but maybe last time the guy just hooked me up?
I shudder at the thought of me trimming this hunk of meat money, but I ended up removing the ribs, another long piece of fat/meat along an edge (now bagged and in the freezer), and a bunch of hard fat and silver skin. Then I cheated and used some silicone bands to tie it. Its now dry brining uncovered in the fridge on a rack. Cooking it Friday - off to a rocky start!
Merry Christmas, AR, and thanks in advance!
My Spidey sense was tingling when I picked it up Monday, and I asked them to double check it. Said it was trimmed & tied. Decided tonight to open it up and check and start dry brining it juuuuust in case... this is what I found (3 pieces of twine holding the ATTACHED bones in place were there but removed before pic) :
So my question to you more experienced folk is: is that what I should have expected? Were my expectations out of whack? It’s not what I asked for, not what I got last time, but maybe last time the guy just hooked me up?
I shudder at the thought of me trimming this hunk of meat money, but I ended up removing the ribs, another long piece of fat/meat along an edge (now bagged and in the freezer), and a bunch of hard fat and silver skin. Then I cheated and used some silicone bands to tie it. Its now dry brining uncovered in the fridge on a rack. Cooking it Friday - off to a rocky start!
Merry Christmas, AR, and thanks in advance!
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