On Wed, 22 Feb 2006 23:46:25 -0600, Steve Wertz
> rummaged among random neurons and opined:

>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.

<snip>

I dunno which end of the prime rib roast they're sending me, but once
I started ordering rib eyes from Allen Bros., no one else would do. My
first rib eye from them was so utterly spectacular that I'll never buy
locally again. I had no idea, evidently, what a good, really good rib
eye tasted like. And, no, I have no stake in the company. They're just
that good. Expensive, yes, but worth every penny, IMHO.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

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