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Just hit 500 prime rib roasts and realized the 7th rib is my least favorite cut
Been tracking my orders since I took over the counter at Fischer's Meats in Dayton back in March. 500 is a weird milestone to keep counting, but my notebook had it. I thought the big end or the small end would matter most, but nope, it's that 7th rib every time. Too much connective tissue for my liking, cooks uneven. I started marking those roasts for grinding or stew meat instead of selling them whole. Anyone else have a specific rib they avoid on purpose, or am I just too picky about marbling?
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stellablack23d ago
That 7th rib connective tissue issue is real, I just trim it out and sell the rest as steaks instead.
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