Nice looking rib roasts, ahhh how well I remember! Our oldest son just ordered a full 7 rib for Christmas dinner last weekend from Albertson's for us. Many many many moons ago at my dad's store we had to order in extra forequarters to have enough ribs for Christmas. 20 or more fores to have enough for customers. And, that was 20 or more chucks, shanks and plates we'd have to get rid of the following week! Of course this was long before boxed beef. But, dad was a good merchandiser and was creative; he'd turn most of the plates into beef bacon, sell the shanks in ground round sales and knuckle bone soup sales, bone out the chucks into english, shoulder clod and chuck roll roasts for corned beef and freeze them for later pickling for St. Patty's day, and make up big 70lb. batches of beef and pork meatballs and freeze them for retail sales (as he had a processing license he could do this) and use up all the trimmings. Me and my brother had the arduous task of scooping out and hand-rolling all the meatballs, laying them out on full sheet baking trays and decorating with paprika and parsley, then traying them up in foil trays 12 meatballs to a package, wrapping, labeling and freezing them. Customers loved the meatballs as they could just thaw and cook them, no messy work involved (again long before commercially made meatballs came into being).
