I've been cutting for 10 years and still get confused when customers ask me these questions:
Could I get that bone-in Rib Roast from the small end?
or
Could I get the 5,6 and 7th ribs?
The Sirloin side has a large bone, lesser weight in meat, and the chuck side has more weight in meat but smaller bones. So which is the small end that recipies usually refer to? And which of those sides are the first and seventh bones? I always just simplify and suggest they get the chuck side because it's more flavorfull and ya get that nice tail on the ribeye that I love so much.
-- Edited by Dalthyrian on Saturday 6th of August 2011 12:00:31 AM
Hi Dalthyrian, Glad to see you on the board, Don't be a stranger here lol
The small end, includes four rib bones also called the first cut, considered to be better quality,a little more tender, and less fat than the large end, though either end is a great piece piece of meat
The large end rib roast contains ribs 6 through 8 or 9 depending on what part of the states you from, Because of it beening close to the chuck area, it is not quite as tender as the small end rib roast.
Your Question, So which is the small end that recipies usually refer to?
Beening as how you miss out on the days of breaking primals, maybe this video will help you understand the beef rib better.
Thanks much for the link and info - interesting video! Never knew what I called the "tail" of the ribeye when it went further into the chuck was called the Scarapelli. But he kept saying in the video he was going to go back to it and never did - what would one do with that once separated? Would it just be called Scarapelli Steaks? The knot he used to tie up the roast is the same one I was taught - but I was confused why he would use that knife to cut boneless meat? That large knife is what my old boss used to call the "lamb knife" - we used it for lamb picks or to cut chicken breasts in half like a cleaver. But I've never tried cutting boneless meat with it - too cumbersome. Unless of course that knife was just shaped the same and wasn't weighted.
I understand the rib numbers now though - 1-5 in the chuck, 6-12 in the rib - 13+ in the shortloin. So the chuckside, or large end would be ribs 6-8 or 9 as you said - I just imagined that 1-5 were sirloin before :)
I'm jealous of every meat cutter who learned the trade as a butcher cutting up whole cattle or sides of beef. Since I only started cutting in 2001 I've only worked with primals, in two different shops. First I worked in an upscale town where the tenderloin steaks can go up to $27.99/lb, now I work in a lower income area where the tenderloin steaks only run $6.99, but there is tons more business so I had to learn how to work very fast. Unfortunately I'm still limited to only getting practice in on what my store sells. Where are the butchering places to learn? Do any even still exist outside of slaughterhouses?
yea the Hilltop Butcher Shop is where I work - but we do so much business it's only primals back there - and I operate chiefly on the saw. So this week yes the bone-in strips are on sale, as well as bone in ribeye and pork spare ribs which of course are cake - just a lot of hip wiggling this week with those sales :) I probably cut 15 boxes each of the ribs and loins today - not sure how that stacks up to other meat shops, but it's pretty tiring for me that's for damn sure. I'll check into the farm searches - could be fun :) And I wouldn't mind the kill floor - learning every aspect of my trade is fun for me!
well how is that for hitting the nail on the head lol That bone in sirloin add caught my eye, I loved those babies, great taste when they have the bone and some fat, sear it and GIVE IT TO ME lol
By the way I can't tell you what they do with the Scarapelli, It's not something a retail meat cutter would be taking off. If I was forced to take it off, I would try to recoup loss by cutting it in one inch strips and calling it chicken fry steak
Thanks much for the link and info - interesting video! Never knew what I called the "tail" of the ribeye when it went further into the chuck was called the Scarapelli. But he kept saying in the video he was going to go back to it and never did - what would one do with that once separated? Would it just be called Scarapelli Steaks? The knot he used to tie up the roast is the same one I was taught - but I was confused why he would use that knife to cut boneless meat? That large knife is what my old boss used to call the "lamb knife" - we used it for lamb picks or to cut chicken breasts in half like a cleaver. But I've never tried cutting boneless meat with it - too cumbersome. Unless of course that knife was just shaped the same and wasn't weighted.
I understand the rib numbers now though - 1-5 in the chuck, 6-12 in the rib - 13+ in the shortloin. So the chuckside, or large end would be ribs 6-8 or 9 as you said - I just imagined that 1-5 were sirloin before :)
I'm jealous of every meat cutter who learned the trade as a butcher cutting up whole cattle or sides of beef. Since I only started cutting in 2001 I've only worked with primals, in two different shops. First I worked in an upscale town where the tenderloin steaks can go up to $27.99/lb, now I work in a lower income area where the tenderloin steaks only run $6.99, but there is tons more business so I had to learn how to work very fast. Unfortunately I'm still limited to only getting practice in on what my store sells. Where are the butchering places to learn? Do any even still exist outside of slaughterhouses?
i still get in whole lambs , and started getting pork sides in recently....u can learn on that stuff if you are able to get your hand on that stuff
Yea, when I worked in Hingham I got to cut up whole lamb from time to time, but only maybe 10 -15 times in 7 years - good practice but I want a whole steer! :) it is still fun though to break down whole lamb legs into all the different rounds :)
Dalthyrian I thought about you when I saw this video. check the time line at 1.35, and 4.12 it will answer,I can't tell you what they do with the Scarapelli,
WHAT every one think about line time 3.35 to me she was getting to deep
