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Ribeyes (Bone-in) - Page 2

post #21 of 22
Looks just awesome Bear.... Not sure how I almost missed this thread but sure glad I caught it ! Nice Q view & the last few pics of the plate.... Well.... I'd be all over that ! biggrin.gif Great thread ! beercheer.gif
post #22 of 22
Thread Starter 
Quote:
Originally Posted by bwarbiany View Post
 

 

The ones I bought from the market mostly had a big thick ridge of fat without a lot of meat in it running along the bottom, so I didn't feel too bad about cutting it away and discarding it. And it was only a 2-bone (~4-5 lb) section of the roast anyway, so the total loss wasn't very high and not worth trying to separate from the fat.


At the same time I bought a separate 4-bone roast (~9# or so?) and for that I just cut the entire rib section away to make beef back ribs, and sliced those ribeyes to be boneless.

 

If I were to cut an entire rib roast this way, I'd look for some way to use the leftover meat.

 

Thank You for the reply!!

All makes good sense to me!

 

Bear

 

 

Quote:
Originally Posted by WaterinHoleBrew View Post

Looks just awesome Bear.... Not sure how I almost missed this thread but sure glad I caught it ! Nice Q view & the last few pics of the plate.... Well.... I'd be all over that ! biggrin.gif Great thread ! beercheer.gif

 

Thank You Very Much!!

 

I Appreciate the nice comments!!

 

Bear

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