Quote:
Originally Posted by Mezzaluna  Hm...
Do you mean, at what thickness is the meat labeled "steak" or "roast"?
I think I understand your question. I've seen one two-rib piece of meat labeled "bone-in rib steak" at one market, and the same cut labeled "rib roast" at another. |
Ha. That's good Mezz. Yesterday I was at the nice Pick N Save on Greenfield in Brookfield. They had "Rib Roasts" on sale. I don't usually buy that type of meat there, but these looked good. All they had in the case were two bone roasts. I told the young man behind the counter they looked like steaks. LOL.
He had to cut me a three bone. He didn't seem that pleased, and asked me if he had to trim it like the ones in the case. Guess my answer?
It's roasting right now nicely coated in kosher salt, cracked pepper, and Penzey's English Prime Rib Rub.
Kevin
Too much snow yesterday for the end of March.