On Sat, 22 Dec 2007 11:58:59 GMT, Reg > wrote:

>Goomba38 wrote:
>
>> Reg wrote:
>>
>>>> It is only prime rib if the meat is graded "prime"..otherwise it is a
>>>> standing rib roast.
>>>
>>>
>>> "Prime Rib" refers to a cut, not a grade. They only coincidentally
>>> share the word "prime". This is a long standing source of confusion.
>>>
>>> You'll find texts going back as far as 18th century England, or even
>>> further, that mention prime rib. The term predates the USDA and USDA
>>> grading by at least a century.
>>>
>>> Plus, don't forget about all the other English speaking countries. It's
>>> safe to say the USDA does not grade all their prime rib.
>>>
>>
>> According to Barron's Food Lover's Companion (1990)-
>> "The term "prime rib" is often incorrectly used as a label for what is
>> actually a Rib Roast. Culinarily, the term "prime" actually refers to
>> the highest USDA beef grade. It's only given to the finest beef,
>> hallmarked by even marbling and a creamy layer of fat. Very little prime
>> beef makes it past the better hotels and restaurants or prestige
>> butchers. The best grade of beef generally found in supermarkets is USDA
>> Choice. Therefore, although "prime rib"is how rib roast is often
>> labeled, chances are that it's USDA Choice beef."
>
>Yes this is often cited, and it's incorrect. For the reasons stated
>above, among others.
>
>It implies that there are two different definitions for the term, one
>for the USA and one for the rest of the world. There isn't.
>
>Not even the USDA defines prime rib as necessarily USDA prime graded.

you mean 'barron's food lover's companion' is incorrect? sheldon may
have to hang up his cut 'n' paste spikes.

your pal,
blake