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Steve in Mass

Any Butchers in the House?

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Was just up at Shaws, and I asked the meat manager about this, but he didn't really give me a good answer. Something that has had me headscratch.gif for awhile now.

 

Why is it that you can go in the super and find semi-boneless rib steaks that are about 3/4's to 1 pound a piece, but yet when you go to buy a 2 bone semi-bonelss rib roast, they always run about 4+ pounds?

 

From what I understand, the rib roast is just run thru the band saw to cut them into ribeye steaks....why such a difference?

 

When I was there, they had no roasts out.....I spied a package that had two nice looking bone in rib-eyes for about $14 (about 2 1/3 lbs total) . I was thinking about just getting them and tieing them together to make a rib roast. I asked the butcher if that would work, and he said he could cut me a roast. I said okay, I want a small 2-ribber, but I don't want it to be more than about 3 lbs......he came back and said he cut it rib to rib, and it came in at 4 and a quarter (about $24 and change)......I took it anyway since he cut it special, but I just don't get the descepency.....

 

What am I missing here?

 

cwm13.gif

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steve, i'm not 100% sure but i've seen people order a rib roast by saying they will take from the 3to7 bone witch leaves odd sizes left over.they pay for it but you will end up with a center cut.

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Popper....I understand that, but it still doesn't explain what I am asking.....

 

Let me put it another way...

 

A ribeye steak weighs about a pound.....why is it when two rib steaks are cut together (a 2-rib roast), they weigh 4 pounds?

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Jim....I've watched the butchers cut up a roast to make rib eyes....they take the whole thing and run it thru the band saw to make rib-eyes.....large end to small end.......the steaks from the smaller end run about 3/4's pound, from the large end, about 1.2 pounds......

 

A 2 rib roast from the small end runs just under 4 pounds (if you are lucky). From the large end, as much as 4.75 pounds......

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Think small end is closer to loin end, large end closer to chuck. Loin end is mostly eye and chuck end has smaller part of eye plus a couple other muscles.

 

I go nuts standing at the counter trying to figure out how to buy a good rib roast.

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View PostI'm not sure that a steak is equal to a rib. Might be 4 or 5 steaks in 2 ribs worth of eye

 

 

 

that would be my take on it- between the ribs there is a space roughly equal to the width of a rib-

 

between that anatomical fact and where they cut it from should explain it

 

sometimes though, a man in a black helicopter swoops in and puts his finger on the scale

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View PostI'm not sure that a steak is equal to a rib. Might be 4 or 5 steaks in 2 ribs worth of eye

 

So how is it that there is a bone in every ribeye? See my confused.gif yet?....at first I thought that perhaps they run the saw thru the middle of each rib bone (yielding 2 steaks per each rib bone), but I don't think that is the case, or else they would be awfully thin steaks......

 

 

Or maybe they cut a bone-in ribeye, and then a boneless, and then another bone in, etc?......Though in my obesravtion, never saw that..........

 

 

I am so confused.....redface.gif

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Not sure that steaks are cut parallel to the bone so could be a piece of the same rib in a couple steaks. Now that you got me thinking about it I'm hoping a butcher chimes in.

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View PostOr maybe they cut a bone-in ribeye, and then a boneless, and then another bone in, etc?......I am so confused.....redface.gif

 

 

i think they are more apt to cut the meat from the bone and cut boneless rib eyes from that so they have more control over the weight

 

but i do think they get three steaks from two ribs: one boneless, the other two bone-in

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When I go to Stop and Shop on Saturday, I will ask Tom, the meat manager there.....he and I have a better relationship than I do with the guy at Shaw's, so perhaps I will get a better explanation....

 

Will let ya's know.......

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View Postheadscratch.gifheadscratch.gifheadscratch.gif

 

 

cwm40.gif

 

 

Add salt, it will cool quicker.................

 

Now Vinny, why would anyone want a cool ribeye or rib roast? EVERYONE knows they should be room temp before hitting the grill or oven......

 

 

tongue.gif

 

 

wink.gif

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When I wanted bone in ribeye's that were full bone, I used to have to make them about 20 ounces and sometimes maybe more. A smaller bone in would be cut through the bone sometimes. This was when I had steaks butchered for me at the restaurant.

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