Choice 'prime rib'???

carmen_grower_2007

17 years ago

We want to make a prime rib but when we go to the butcher, all he has is 'choice' prime rib. HUH???? Then it isn't prime rib, is it?

Now we have never made one before so maybe we need to start with 'choice' first, but it seems to me that 'prime' should be 'prime.'

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Comments (6)

Terri_PacNW
17 years ago
I think the term "prime" rib is loosely used to denote the "cut"...not the grade...
You are correct...The grading is Prime, Choice and Select...anything less than that is "dog food"..LOL
wizardnm
17 years ago
Good Luck in actually finding "prime". The restaurants usually buy it all up. The meat mgr at our grocery explained that to me, "choice" is still better than the "select" grade they try to pass off during some of the meat sales...gotta watch these stores. I'm not saying that a really good meat specialty market won't ever have any "prime",I don't have any good ones around here.

Nancy
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gsciencechickl good find! She says she got an additional guarantee back too; I wonder if it was double as it should have been. For something like this; I'd also consider writing to corporate. Hopefully there is a cashier name on the new receipt or a way to tell who the person was because I would report them. I reported an Avon lady this year after she accused me of lying about a message she sent to me via facebook. I was looking in the "other" folder where FB puts what would be spam messages & found her message to me there. I explained the reply was 2 months late because I never check the spam folder; she called me a liar because she knows FB doesn't have a "spam" folder. When I told her where it was; she never said she was sorry. Reporting her did no good as they're independent reps; apparently Avon doesn't care how they treat customers. I've yet to respond back to Avon about how sad it is but eventually will.
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I didn't think earlier, but this is an excellent dish for using up cooked meats. It calls for beef or lamb, but I have made it with roast pork or chicken as well and it is delicious. Lamb or Beef Jhal Fraizi -from, "Foolproof Indian Cooking," by Madhur Jaffrey-with slight changes and notes of my own. 350 g (12 oz) cooked, boneless roast lamb or beef 3 T olive oil 1/4 t cumin seeds 1/4 t brown mustard seeds** 8 fenugreek seeds*** 100 g (1 medium) green bell pepper, cut into strips. 1-2 hot green chilies (such as serranos), cut into long, thin slivers. (****Ms. Jaffrey says not to remove the seeds, but if you've a tender mouth, I would scrape the seeds & pith out to cool the dish down.) 150 g (1 medium) onion, cut into half rings, similar in size to the peppers. 1 t Worcestershire sauce 1 t ground cumin 1 t ground coriander 1/4 t ground turmeric 3/4 t salt Freshly ground black pepper to taste. Julienne the cooked meats in 1/4 to 1/2 inch strips. Heat the oil over a medium high heat until quite hot, then add the cumin, mustard and fenugreek seeds. The mustard seeds will begin to pop, when they do, add the bell pepper, onion, and chilies. Stir fry until the onions & peppers are wilted, and perhaps beginning to brown a bit (but not much) and add the meat and other seasonings. Heat through. ****************************************************** This is very good with some plain rice and a side of plain yogurt or a yogurt raita of some kind as a cooling foil to the spiciness of the dish. A simple raita can be made by mixing half a cup of plain yogurt with a couple of tablespoons of grated, squeezed (to remove excess liquid) cucumber and a teaspoon or so of minced mint or cilantro, adding a bit of salt if you like. **Plain, yellow mustard seeds will work as well, if you've got some on hand already and don't want to search out and buy brown just for this recipe. ***It doesn't sound like much, but fenugreek is quite potent, and the flavor is distinct. Fenugreek also keeps a long, long time, much longer than most spices. There really isn't anything I can think of that would be similar, but if you need to do without it, something slightly sweet but pungent would work--maybe some minced cilantro or mint, added at the last minute.
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User
17 years ago
I can only get "Prime" from one butcher in town. The difference in quality is amazing and so is the price......."choice" is just fine!
lindac
17 years ago
you are confusing "roast prime rib" with things like "standing rib roast" and "rolled rib roast"...
Prime rib is an advertising term...like "prime Angus sirloin".
Go for the choice standing rib...it'll be more than fine!
Linda C
arlinek
17 years ago
Yes, "prime-grade" will most often be the "best" in terms of tenderness and taste. But, I use my eyes more than any label as there can be a wide variation on what you actually get vs. the grade given to the piece of meat; it can be quite subjective. Ideally, what you are looking for is a piece of meat (and this refers to any good cut of prime rib, porterhouse/T-bone, etc.) with a lot of marbling - those thin, slender white flecks of fat throughout the cut. I have seen "select" grades of meat sometimes that ARE loaded with the marbling, just depends on what the store rec'd. Then again, I've seen choice and even prime grades that have very little marbling (when they are SUPPOSED to have quite a bit, respectively)- in that case, I won't buy them, regardless of how they are labeled. It's the quantity of marbling that you are looking for. Just look at most steaks or prime rib ... etc., that are labeled select. You'll see almost all solid red meat with practically NO marbling; THAT'S what you want to stay away from!

arline
sue36
17 years ago
Our local butcher sells prime, but sometimes you have to order it a day ahead of time. And it is very, very expensive. The local supermarket that has a butcher shop sells only choice, I believe. The prime is better, but I don't think non-foodies would notice the difference. Both were tender, the prime was tastier, IMO. The supermarket calls it a ribeye roast.

Choice 'prime rib'???

Comments (6)

Terri_PacNW

wizardnm

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lindac

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