Top 10 Mistakes When Buying Prime Rib - Plus tip 11 as Bonus
Prime rib is another way of saying prime grade cut of beef from the rib. Prime grade is the best grade of beef you can purchase if you are lucky enough to find it. There is only 20 percent of prime grade beef in America cut and most of this grade of beef finds its way to those fancy restaurants.
- So, the very first mistake is believing you can run down to your corner grocery and pick up a prime rib.
- The next mistake that many people make is that they think lean and less fat is the best prime rib to buy. But, that is a major mistake if you are wanting a delicious and juicy tasting prime rib steak. The marbling as this fat is called is what gives beef its wonderful flavor, when you remove the fat you are taking away the natural beefy flavor. Not only do you desire prime rib with thin fat that is marbled throughout the steak but you also want meat cut close to the bone or with the bone still intact as much flavoring also comes from the bone marrow.
- Buying prime rib that is not bright red is a sure mistake. The meat should be very bright red with thin white marbling. This is the best way to tell about a prime rib steak when all you have to go on is looks.
- The cuts of beef that come from the rib area are the Rib Roast, the Rib eye Steak and the back ribs, these are the only true steaks that can even be called rib and then the prime grade is all up to where you purchase it from.
- Not buy dry aged prime rib will also give you less quality meat. The only prime rib that you will find that is dry aged will be at your butchers shop. Dry aging is when the meat is taken from the bag that it arrives in to the butcher and is hung in a cooler for a certain amount of time to dry out. This dry aging process and involve as much as 40 percent shrinkage. This will make the cost go up, but the aging adds more flavor and also tenderizes the meat. If you buy your steak from the local supermarket, the steak has been cut usually beside the slaughter house, wrapped in plastic and has aged on the way to the store.
- This will not give your steak the flavor it should produce and it certainly will not have the time to tenderize.
If you think buying prime rib that has been tenderized at the store is the best way to ensure a tender and juicy steak then you would definitely be wrong. The grocery store will tenderize your prime rib by piercing it which allows the natural juice and flavor to escape.
- A steak should never be pierced.
- If you also believe that buying prime rib that has been injected with flavorings is the way to go, then once again you are making a big mistake. All this does to your prime rib is make it mushy. It will be injected and then placed in plastic wrap. This will cause the meat to break down.
- If you find prime rib on sale, look at the color and packaging. Does it have a bright red color or does it look dry and brown around the edges. Always look at the packaging for the date it was packaged.
- When all else fails, talk with your butcher. If you are at a grocery store be sure he can guarantee that this a prime grade rib and
- if not then you are probably not buying prime grade. If you wish a true prime rib then you should visit a butcher shop.
He will ensure the quality and grade of the prime rib you purchase and may even give you some tips on cooking.
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