Went to the butcher at Kroger

[banderson7474]

I went to Krogers yesterday to order a bone in rib roast for a family party in a cpl weeks. I was talking to the butcher and she said rib roasts are very seasonal but she does have a loin of this and points to one of those cowboy rib eyes you see at Sams with the bone handle that's really big. So I agreed on 4 bones and I asked them to French cut it and also make that slice near the bone so when it's done, I can just cut on thru. Also to tie it up. She said oh you mean put a net on it.

1. Do you think a loin of those cowboy ribeyes is that much different than the standard bone in rib roasts you see? The size of the bone is throwing me b/c I've never seen standard rib roasts with that big of a bone and I'm questioning the quality of the meat

2. Netting vs Tie Should I go back there and show a pic of what I'm talking about. All I want is 5 or 6 ties around the meat not a net.

3. Should I even bother to show the cut near the bone I'm talking about? I think there's a name for it but I can't remember. It's not really a deal breaker but I do want it frenched.

4. It is on sale for $10 a pound which is a great price and that also makes me question if I'm actually getting the great quality of rib roasts that normally costs around $100 for 4/5 bones.

 

[SecondHandSmoker]

1. Those bones certainly have the WOW factor. However, you are paying extra for that bone.

2. Bring in a pic of how you want it tied unless you don't mind messing with cutting off netting after the cook. String tied is easier to deal with and makes for a better presentation.

3. The cut near the bone is there to help with slicing after the cook.

4. $10 per lb is not bad. Ask your butcher what grade of beef it is.

If you tell your butcher you want a beef rib special, then she should have a pretty good idea of what you are wanting.