![]() ![]() Less than 2% of all industry beef merits this designation from the USDA. ![]() Insisting you get a rib roast that is actually prime grade is well worth the effort for this perfect prime rib roast recipe. This is also why you rarely see this cut labeled as Prime Rib at the supermarket but rather as Beef Bone-In Rib Roast because the USDA requires that a cut of beef must be officially graded as Prime before it can be so labeled. Prime Rib has become more a style of cooking the meat than of the quality of the cut. Prime is an official USDA designation of grade and few supermarkets display this elite grade of beef because of its high cost relative to other grades. First of all, let’s dispel a common myth: The term prime rib does not necessarily indicate a rib roast is a prime grade, and in most cases, it probably is not. ![]()
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