In article >,
Christine Dabney > wrote:


> A word of advisement here. I found out, in the past few years, that
> those lower cost rib roasts don't have much marbling. Therefore, when
> you roast them, they aren't as tender as the more expensive ones that
> have more marbling.
> They can still be good though, just not as tender.

We'll see. The marbling in the meat *is* sparse on the pieces I selected
which may be the case for all. And frankly the fat cover is probably
over a half inch. I'll still think it's a steal. It's definitely not
USDA prime.
Well there goes the 'prime ribbing' in my original post. How about the
'select ribbing'? I generally buy 'select' anyway.

leo