Carnivore Confidential

Greetings Carnivores

I know there has been a Carnivore Confidential void in Cyberspace of late, an impromptu hiatus if you will but … I’m baaaaaaaack !!

More about that later but for now, I just wanted to touch on a question I get asked a fair bit.

During the festive Christmas season an awful LOT of Prime Rib gets sold and, the inspiration for my post today comes from my friend Jenn (bartender extraordinaire at my FAVOURITE Wing Joint, Buffalo Wild Wing).

I stopped in for lunch today, needing to take a break from my last minute Christmas shopping and Jenn asked me a question I get asked A LOT.

What’s the difference between “Cap off Prime Rib” and “Chef Style Prime Rib”?

Well Jenn, you asked 🙂 …

Prime Rib, Standing Rib, Rib, Cap on Prime Rib, Cap off Prime Rib and Chef style Prime Rib, are all cut from the same 7 bone section of the front quarter beef carcass.

Carnivores, (and especially you Jenn), the answer to this question is really nothing except, the butcher has cut the bones OFF the “Chef Style” and tied them back on, and the Cap off, Cap on designation refers to two extra muscles on the top of the primal cut. I prefer to buy my Prime Rib “Cap off” because these two extra muscles covering the top side of the roast do more work than the rib eye and, as I’ve said many times before more work = less tender (tougher) meat.

The “selling point” behind the “Chef Style” this is: it makes it easier to carve.

SAVE YOURSELVES SOME MONEY FOLKS …

A Prime Rib roast is DEAD EASY to carve so, why pay more of your hard earned money for the butcher to cut off the bones and tie them back on.

It’s an “up-sell” people so, save some money and do it yourselves.

If you really want to have the bones cut off, you can easily do this at home then tie them back on and roast away … fill yer boots as my buddy always says (whatever THAT means) 🙂

Keep the questions coming folks, in the meantime I would like to take this opportunity to wish each and every one of you a very Merry Christmas from my house to yours, and all the best for a happy and healthy New Year.

Stay tuned and … please click “follow” at the top of the page (Carnivore Confidential). You’ll get an email notice every time I write something new.

Until next time Carnivores, stay hungry and as usual, please follow my posts on Twitter @DougieDee and like and share them on Facebook http://www.facebook.com/carnivoreconfidential