Renee said:Picked up some great looking Choice ribeyes yesterday at Winn Dixie for
$4.99 / lb. <snip>
I really envy you for the great price. Where I live choice ribeye
steaks sell for $16.99/lb. A once-in-a-while sale price is usually
$11.99/lb.
Quoted message said:Ribeyes are supposed to be one of the most flavorful cuts of meats.
Many people, myself included, think they are the most flavorful.
Quoted message said:
Can anyone tell me more about this cut of meat? If this were a Prime cut
instead of Choice and cut off the bone, would it be a Filet of Prime Rib?
The ribeye is taken, as the name indicates, from the rib and is the
central muscle in the rib. If you look at a rib roast, that meat at
the "heart" of the roast is the "ribeye".
Two comments about the word "prime":
1. "Prime" is a USDA classification, or grade, for meat (in this case,
beef) which is well-marbeled and meets some other criteria. It is the
highest classification, just above the "choice" classification, and its
price will be considerably higher than that for choice.
2. A "prime rib roast" is a term used to describe what is also called
a standing rib roast. In this usage the term does *not* refer to the
USDA grade of the beef(in fact, adding to the confusion, a "prime rib
roast" may have a USDA grade of "choice"😉.
If you bought a prime (USDA grade) ribeye without the rib bone the
steak could be called a ribeye or possibly a Delmonico, altho that name
isn't used much anymore. The names given to retail pieces of beef refer
to the part of the animal the cut came from, not the USDA grade. For
example, a ribeye steak could be choice, or select, or ungraded (there
is another grade but that grade isn't seen in retail markets).
The term "filet" refers to a cut from the tenderloin, which is not part
of the rib structure. The tenderloin, like that other cuts of beef,
will be graded also but the grade is separate from the name of the cut.
Now that I've shed such light on the subject........
Mac
