Alright so I started this trend last week and it went over very well. So here we are again. And guess what it’s all about beef again this week.
One of the misconceptions I think that people have about beef is they hear all the names of the cuts and they think they are all something different when in reality sometimes a piece of meat may be the EXACT same cut but one may be boneless and one may be bone-in. Let me elaborate, anyone that considers themselves a meat lover knows what a prime rib is, right? Well can you tell me the difference between a standing rib roast and a rib eye roast…? If you can’t then you’ve come to right place.
Fun Meat Fact #1: A standing rib roast is a BONE-IN prime rib and a whole one consists of SEVEN ribs.
Image Courtesy the Mindful Plate
If you order a standing rib roast, it will come looking a lot like this. With the ribs left on. On average, you figure about one rib a person when ordering because well, you can’t really cut down the middle of the rib while carving. We also offer an option on a standing prime rib roast called SCOOPED & TIED
Fun Meat Fact #2: A SCOOPED & TIED standing rib roast will have the bones taken off and then tied back on.
Photo via Google Images
Scooped & Tied essentially makes it easier for those people who want to cook their prime rib bone-in but don’t know how or want to carve it. Once it’s cooked, all you do is simply cut the strings and voila, the bones fall right off! Pretty cool, right?
Fun Meat Fact #3: A rib eye roast is a BONELESS prime rib
Photo via Google Search
A rib eye roast can also be a prime rib, it’s just completely boneless. Unlike the standing prime rib, you can’t figure out how much to order by the ribs, so rib eye roasts are ordered by weight. Usually on boneless meat of any kind, you figure a half pound per person.
Now you may be thinking, what’s the difference if the bones are left on or not… To be honest, chefs or other people may argue a different view, but in our opinion, there really isn’t much difference in taste. A prime rib with the ribs left on or boneless can BOTH be equally delicious. So that leaves it all to you and your cooking style. If you want to go the extra mile and carve it bone-in then a standing prime rib is for you. Or if you want to take the easy road and have no hassle then a boneless rib eye roast is for you. Or if you want to meet somewhere in the middle, order a scoop and tied one.
It is my hope that this year when you go to order your Holiday meal that you remember this post and are able to make an informed decision while buying that special prime rib for your family. And even if you won’t be buying a prime rib, I hope you at least learned something! Happy Friday everyone, have a fantastic weekend!
Excellent Post! Loved it and will have to share this one. Some people are daunted by all the meat terms out there, but simple, easy to understand explanations like this are fantastic! Keep it up! Can’t wait to read the next one… Oh and I just noticed the smiley face at the bottom of the page….
Love the text and all the info! I’ve got a lot to learn. Even without the text, pictures of delicious meat will do just fine!
Thank you for checking us out! We appreciate it! And stay tuned for plenty more delicious meat photos! 😉
Very good info,maybe some info on different rubs that can be applied? aging the meat and cooking temps
Ooo love this “mouth-watering” series. I’ll definitely keep tabs.
Thank you! The watch will be much appreciated!!
Great article about my favorite piece of meat.
Thanks for posting and the pictures made me my mouth water!!
Thank you for tuning in!
Great job!
m
tell dave or you jennifer I will need a 7 bone in aged prime rib for Christmas
Pingback: Happy Blog Birthday to Us! Counting Down our Most Popular | Chico Locker & Sausage Co. Inc.