"Steve Wertz" > wrote in message
...
> On Fri, 07 Nov 2003 14:15:12 GMT, "pavane"
> > wrote:
>
> >It actually never was a "prime rib" unless it came from USDA Prime
> >beef
>
> We;ve been through this a few dozen times. It's a prime rib roast
> regardless of the USDA grade. The "prime" in prime rib refers to the
> "primal" cut of meat, not the USDA grade.
>

Boy, thanks, Steve, you really know what you are talking about.

pavane

http://ohioline.osu.edu/hyg-fact/5000/5400.html :
Wholesale Cuts-Sometimes referred to as primal cuts, there are 10 wholesale
cuts from the beef carcass. Five are considered major-chuck, rib, short
loin, loin end and round; five are considered minor-shank, brisket, plate,
flank and kidney knob.

http://www.pgabeef.com/primal%20cut.htm :
A primal cuts is a larger section of a carcass from which retail cuts are
made. For example, the "check", a primal cut, is the shoulder portion of a
beef carcass, from which retail cuts from the shoulder are made.

http://www.mycustompak.com/healthNot.../Beef_Cuts.htm :
Most beef found in the grocery store comes from steers, castrated males
raised especially for the table. As it is marketed at the wholesale level,
beef is divided into eight wholesale or primal cuts. Retailers select from
these, and then process primal cuts into retail cuts, those available to
consumers in the meat department of grocery stores. Meat labels bear the
names of both the primal and retail cut.

http://www.victoriapacking.com/beefinfo.html :
The quartered carcass is then further reduced into the primal cuts and the
sub primal and fabricated cuts. The primal cuts of beef are the chuck,
brisket and shank, rib, short plate, short loin, sirloin, flank and round.
It is important to know the location of bones when cutting or working with
meats. This makes meat fabrication and carving easier and aids in
identifying cuts. An entire beef carcass can range in weight from 500 to
more than 800 pounds (225-360 kg).

etcetera etcetera etcetera...