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how do I order brontosaurus ribs from the butcher - Page 2

post #21 of 39

I don't remember where I got this pic, so if I borrowed it from someone here, I apologize. But this is what we're looking for:

post #22 of 39
I have smoked all kinds of beef ribs but have never found those dinosaur ribs either. Restaurant depot carries back ribs which they label as meaty back ribs but I beg to differ, whole racks of short ribs and plate ribs, none of which are the length of what's shown in the picture. I would love to give those a whirl!
post #23 of 39

Have you tried stepping up to the butcher counter... 

 

Placing your hands on the glass case, spread shoulder width apart...

 

...and screaming "Yabba dabba dooo!!!" at the top of your lungs?   :laugh1: 

 

 

 

 

 

 

 

 

 

 

 

 

And now we return to your regular programming. :biggrin: 

post #24 of 39
Quote:
Originally Posted by mneeley490 View Post
 

I don't remember where I got this pic, so if I borrowed it from someone here, I apologize. But this is what we're looking for:

The NAMP ( National Association of Meat Purveyors ) numbers are universal for North America but Buyers can contact suppliers and order to any Specification they want. You may need to guarantee X number of pounds per order but if you want it, somebody will cut and sell it. The pic above looks like it is a NAMP 123a Plate Short Rib, cut to include the whole side rib from where the bones of a Rib Roast end almost to the sternum. Think...Beef St. Louis cut Ribs...JJ

post #25 of 39
Quote:
Originally Posted by tropics View Post
 


Dan you need to have a membership card for the RD. I wish I carried mine after closing the business.

 

Richie 

Rich you do need a membership card for RD..I joned the KCBS so I can get my card.

Dan

post #26 of 39
Quote:
Originally Posted by DanBono View Post
 

Rich you do need a membership card for RD..I joned the KCBS so I can get my card.

Dan

This has sparked my interest. I see on KCBS's website they say members get a "one day pass" at Restaurant Depot. Is there a limit to the number of one day passes you get in a year? Or is it a one and done kind of thing? 

post #27 of 39

Hi I don't think there is a limit for the "One Day Passes".I was able to get RD card.

Dan

post #28 of 39
Quote:
Originally Posted by Chef JimmyJ View Post
 

I can't say this will work with the guy behind the counter at Walmart or Costco, but any Butcher/Meat Manager that is purchasing Box Beef or Sides/Quarters, will know the cuts buy the numbers. Restaurant Supply outfits too, some allow walk-in customers to purchase...JJ

So I tested this today at Safeway. They guy had no clue what I was talking about. So I asked fro the "un-cut" beef ribs and he brought out the cryo-pac  with two racks in it. Looked at the labeling and there were no numbers on the pack to identify them by.

post #29 of 39
Quote:
Originally Posted by Rob Sicc View Post
 

Dan,

 

Luckily a restaurant friend gave me an extra RD card so I'm good to go.  However the only onlys that I've seen are cut in half length wise and don't seem to have the type of meet on them that we all are looking for.  When ever I try to ask for help, there is normally a Deer in the head lights look because very few employees speak English all that well.  I did however pick up a beautiful brisket Saturday for $3 a lb. That has got to be a pretty good price, no?

Hi Rob RD had briskets on sale at 2.99 for 2 weeks this month, usually it was a $3.69 When I do buy briskets at RD I buy SAB/Superior Angus. not as much fat.

Dan

post #30 of 39
Thread Starter 
Quote:
Originally Posted by DanBono View Post
 

Hi Rob RD had briskets on sale at 2.99 for 2 weeks this month, usually it was a $3.69 When I do buy briskets at RD I buy SAB/Superior Angus. not as much fat.

Dan

$2.99 after I trim it will still be a descent price.  Is Brisket good for Jerky?

post #31 of 39
I picked up the beef ribs from ordered from my local store but unfortunately they didn't look like this at all.

I showed him this pic and he told me this is an uncut short rib. He brought out a rack. It was 3 long bones, about 14+" long, plenty of meat. Says this is what I should ask for next time.
post #32 of 39
Quote:
Originally Posted by dirtsailor2003 View Post
 

So I tested this today at Safeway. They guy had no clue what I was talking about. So I asked fro the "un-cut" beef ribs and he brought out the cryo-pac  with two racks in it. Looked at the labeling and there were no numbers on the pack to identify them by.

I can only guess that meat manager are not learning the biz from the ground up and how to purchase. They just look at what their chain's distributor has available and orders from the warehouse. Kind of a shame...th_dunno-1[1].gif Sorry it didn't work out for you...JJ 

post #33 of 39
Many of the grocery stores buy box meat already cut into sections so the "butchers" working in the dept don't have a real understanding of the biz.

Next time ask him if he can get you a whole, uncut short rib rack. Should be 3 bones about 14-16"!long
Edited by muralboy - 8/23/15 at 1:11am
post #34 of 39
Quote:
Originally Posted by Rob Sicc View Post
 

I have see amazing pictures of brontosaurus ribs in peoples threads here.  I have also ordered them at restaurants.  

 

Here is my question.

 

What do I have to say to my butcher to get these cut this way for me?  PLEASE HELP ME!

 

Rob,

Just say "Hey Butch, give me a Rack of those Bronto--Ribs----Freddy & Wilma sent me!!"

 

 
Flinstoneribs.jpg
post #35 of 39

This thread is perfectly timed.  I haven't been on the site much lately what with the normal work around the farm and building a new shop building (which will get a walk in cooler by spring). 

 

So, I had made a note last week to hunt down more info on these ribs but hadn't yet followed up when I spotted this thread.  Then yesterday AM I was killing a bit of time before going out by scrolling through the TV offerings when I spotted a Michael Simon series, Burgers, Brew & 'Que  on the Food Network that had a batch of back-to-back episodes so I hit the DVR record button.

 

One of the episodes was "Souther, spicy and sweet" and featured brontosaurus ribs at a NYC BBQ joint that Simon and Bobby Flay frequent.  They showed the whole cut of meat by NAMP(?) name and discussed the cut for a few moments.

 

I take all this as an omen from on high and am now embarking on a quest to find brontosaurus ribs.....

 

Thanks

 

Lance

post #36 of 39
Quote:
Originally Posted by LanceR View Post
 

This thread is perfectly timed.  I haven't been on the site much lately what with the normal work around the farm and building a new shop building (which will get a walk in cooler by spring). 

 

So, I had made a note last week to hunt down more info on these ribs but hadn't yet followed up when I spotted this thread.  Then yesterday AM I was killing a bit of time before going out by scrolling through the TV offerings when I spotted a Michael Simon series, Burgers, Brew & 'Que  on the Food Network that had a batch of back-to-back episodes so I hit the DVR record button.

 

One of the episodes was "Souther, spicy and sweet" and featured brontosaurus ribs at a NYC BBQ joint that Simon and Bobby Flay frequent.  They showed the whole cut of meat by NAMP(?) name and discussed the cut for a few moments.

 

I take all this as an omen from on high and am now embarking on a quest to find brontosaurus ribs.....

 

Thanks

 

Lance

Hi Lance,


Here's two of my Favorite Smokes in Step by Step Form:

 

 
post #37 of 39
Quote:
Originally Posted by Chef JimmyJ View Post

I can only guess that meat manager are not learning the biz from the ground up and how to purchase. They just look at what their chain's distributor has available and orders from the warehouse. Kind of a shame...th_dunno-1%5B1%5D.gif Sorry it didn't work out for you...JJ 

The meat guys at my King Soopers are fairly sad. Best they seem to be able to do is combine single steaks together to make a discount package. There seems ro only be one guy thatis allowed to use the band saw. Tried to get a butt cut into steaks on a Saturday afternoon and he wasn't available. So they gave me the pre cut stakes at the butt price, but took a while to make them realize it was the same cut of meat
post #38 of 39

Thanks Bear.

post #39 of 39
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

 

Rob,

Just say "Hey Butch, give me a Rack of those Bronto--Ribs----Freddy & Wilma sent me!!"

 

 
Flinstoneribs.jpg

ROFL

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