Let’s start this off by going straight to the top, the creme de la creme: the
standing rib roast, also known as prime rib. Highly prized, the standing rib
roast is synonymous with weddings, all-you-can-eat buffets and holiday dinners.
The name “prime rib” actually denotes the USDA grade; “top choice” rib roasts
are still excellent quality meat, they merely lack some of the fat marbling
found throughout the muscle tissue, and come with a lower price tag. True prime
rib roasts can cost upwards of 50% more than choice per pound and usually
require a special order from your meat monger.
Before we get ahead of ourselves, though, let’s get you up to speed on your
basic beef knowledge.
Beef Specific Terms
Aging: A process by which beef is held under controlled temperatures for a
period of time. This allows enzymatic activity to break down complex proteins,
enhancing the flavor and tenderness of the meat. There are two kinds of aging,
dry and wet.
Blade meat: The lean meat overlaying the ribeye and rib portion of the rib
primal. Also known as false meat, rib lifter meat, cap meat, or wedge meat.
Chine bone: A part of the backbone that remains after the carcass is split.
Marbling: All of the flecks of fat found within the lean meat. The amount of
marbling factors into the quality of meat: lots of marbling will enhance
juiciness and flavor.
Photo Credit: Fortinbras
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