Steve Wertz wrote:

>A "Rib Eye" is a rib steak from the small end of the [prime] rib
>roast, rib #'s 10-12.
>
>A "Rib Steak" is a rib steak from the large end of the [prime] rib
>roast, rib #'s 6-9.
>
>But in the grocery stores (especially when they're on sale), I see
>rib steaks labeled as ribeye's that clearly came from every part
>of the rib roast, small and large.
>
>Today I went to a "real" butcher, so "real" that the health
>department requires that the meat be handled only in a dedicated
>room not accessible to the public (something about because they
>also do wholesole). They can't display the meat in the same room
>as the customers. You can watch them work through a window,
>though.
>
>You place your order with the "receptionist" in the waiting room:
>specify type of animal, cut, grade, thickness, etc... They
>forward the order to the cutters and maybe 10 minutes later
>(depending on how busy they are), you get your meat all wrapped up
>with your bill and pay the receptionist.
>
>I ordered two Choice "ribeyes" 1.5" thick ($14/lb). When I got
>home I noticed these were from the large end as opposed to the
>small end, which really got me mad as I always insist on the small
>ends. Usually I'd be able to point and choose , but that's not
>possible at this place. These being professional meat guys, I
>figured I wouldn't need to be redundant and specify "ribeye, from
>the small end".
>
>Are meat purveyors required to abide by the USDA established terms
>"ribeye" and "rib steak"? I couldn't find anything obvious on the
>USDA website. The Guide to Meat Cuts will probably back up my
>impression of these two different cuts, but are they required to
>market using these terms?
>
>
>
>

Fascinating. I'll have to print it off and show it to the butcher. They're all "rib eye" here, no idea which end of the beast is used.

Don't think I know of an establishment where the meat is kept away from the customers in a retail setting, must be an American thing. I know a poultry place like that, duck and game actually, but they are basically wholesalers who supply to the trade and retail customers are more of a sideline.

Christine

In article
>,
Old Mother Ashby > wrote:

> Steve Wertz wrote:

> >Today I went to a "real" butcher, so "real" that the health
> >department requires that the meat be handled only in a dedicated
> >room not accessible to the public (something about because they
> >also do wholesole). They can't display the meat in the same room
> >as the customers. You can watch them work through a window,
> >though.

>
> Don't think I know of an establishment where the meat is kept away from the
> customers in a retail setting, must be an American thing. I know a poultry
> place like that, duck and game actually, but they are basically wholesalers
> who supply to the trade and retail customers are more of a sideline.
>
> Christine

Same as what Steve mentioned, Christine - that wholesale thang.
--
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