THE NEW PRIME RIB BURGERS-WIDELY ADVERTISED BY A&W AND OTHER FAST FOOD RESTAURANTS.
BE SURE TO CHECK OUT, ALSO; THE "NO ADDED" STEROIDS OR HORMONES HAMBURGER.
Why is this image posted here? Find out: http://cookingforsurvival--yourdownbutnotout.blogspot.com/2010/09/antelope-and-pronghorn-antelope.html
Prime Rib; the United States of the Americas "colloquialism" means ONLY that the connective tissue, fat, gristle, scrap meat, tendons at some time or other came from and constituted some portion or other of the PRIMAL rib cut or joint that is traditionally known as the STANDING RIB.
You just finished eating a hamburger. Now, guess how many beef animals may have contributed"real meat" to that one 4-ounce "prime-rib(primal rib)" beef patty (because it is impossible to calculate the number of contributing animals, "lean finely textured beef"-pink slime-which the hamburger; or any other meat you might buy;will contain;is not considered in the following 1998 estimate)?
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The above images, four (4), are public domain.
This is the same type "Real Meat" once found in pet foods and other animal foods(discontinued in livestock feeds, because of a link to mad cow disease) and now found in bologna, frankfurters(wieners) , and "horse cock".
Do you have any idea, at all, of what you are talking about- you know, those things that you grew up knowing, those things everybody knows ALL ABOUT; or a least likes to BELIEVE they do?
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The above images, four (4), are public domain.Do you have any idea, at all, of what you are talking about- you know, those things that you grew up knowing, those things everybody knows ALL ABOUT; or a least likes to BELIEVE they do?
Mature, female cattle are, usually, COWS, male cattle are BULLS. But, what word do you use for a single animal and/or if you don't want to specify an animal's sex?
"Clayton and Belk (1998) determined the number of cattle contributing muscle and/or fat tissue to a single patty, concluding that in a single 4-ounce ground beef patty the fewest number of animals, on average, that contributed tissue to a patty was 55 and the greatest number, on average, was 1,082."
Most evident with the observation of the illustrated steaks, joints, and other cuts from the long and short loins; the very cuts the MAD MEN, supermarkets and GOVERNMENT, and other for higher profit, damn the consequences, or health cost, tend to down play; by changing the name, chopping up into smaller, thinner, sometimes even cutting the wrong way in order to produce less desirable portions. It seems what ever they try or have tried, to this very day, they are still having their problems with front quarter beef.
Notice that each cut or joint is shown in its entirety with tail portions etch still attached.
There are no Stripped Loins, no Butterball, Chuck -Fillet, Boston, Rib-Eye, New York, Kansas City, Silver Tip, Sirloin Tip, Etch. Bull Shit Cuts; intended to mislead or confuse the consumer
How nice it was.
We know it is from the United States;because even then;
some cuts are labelled "Pot Roast", rather than "braising or stewing beef".
Such charts and the related documentation were, and are; created as a job function of a government agency.
As such they are PUBLIC DOMAIN.
IT IS YOUR RIGHT,
TO KNOW,
TO BE,
INFORMED.
I WAS WRONG, CANADA--OR AT LEAST CANADA'S USA DIRECTED MARKETING BOARD (most super markets being US owned) DOES NOW CALL A STANDING RIB CUT "PRIME RIB"
I have searched the web and found a chart; similar to the one above (published by the Canadian Food Inspection Agency) it does name the 12th to 6th rib as prime ribs.Of course, this is as designated by the butchers and merchandisers-to an animal the prime ribs are 1 to 6-the ribs that most support and protect the most vital organs. Also, compare the chart below to the charts shown above-especially the loin and rib sections- fairly close examination will show that the labelling of the various cuts and their location really does not make a whole lot of sense (example-striped loin is not bone-in
IS A STANDING RIB (primal-rib) CUT THE TASTIEST MEAT
FROM WHICH TO MAKE HAMBURGERS?
THE ANSWER IS A VERY DEFINITE-- NO.
ALTHOUGH IT IS SELDOM USED FOR HAMBURGER, THE TASTIEST MEAT FROM WHICH TO MAKE HAMBURGERS WOULD COME FROM THE SHANK; THAT CUT USED TO PRODUCE THE POPULAR ITALIAN DISH OSSO-BUCCO. HAMBURGER MADE FROM "HEEL OF ROUND" ( SEE MIDDLE MEAT CHART, ABOVE) IS ALSO VERY TASTY.
IS A STANDING RIB (primal-rib) CUT, THEN, THE TENDEREST?
AGAIN THE ANSWER IS A VERY DEFINITE-- NO.
THE TENDEREST CUT WOULD COME FROM THE FILLET; WHICH COMES FROM THE SHORT LOIN; BY FAR, THE BEST; AND PROBABLY ACTUALLY THE MOST ECONOMICAL, OF THE TRUE; ROASTING CUTS. THE ENTIRE LONG LOIN (SIR LOIN) IS AN EXCELLENT ROASTING CUT AND USUALLY MORE TENDER THAN A RIB CUT.
MOST OF THE MUSCLE ACTIVITY IN BEEF ANIMALS [BOVINE]OCCURS IN THE FRONT QUARTERS; WHICH IS WHY THEY ARE HEAVIER; BUT, surprisingly, SIX OF THE TOP 10, MOST NUTRITIOUS, MOST TENDER, MUSCLES (CUTS) IN THE BEEF CARCASS ARE FROM THE CHUCK; WHICH HAS TRADITIONALLY, UP UNTIL NOW BEEN MERCHANDISED AS GROUND BEEF OR "SLOW- COOK" (BRAISED OR STEWED) CUTS.
THEN, SURLY, THE STANDING RIB (primal-rib), OFTEN CALLED "THE KING OF ROASTS", BY THE USA; MUST BE THE MOST NUTRITIOUS, IS IT NOT?
ONCE AGAIN, THE ANSWER; IS A VERY DEFINITE-NO-even if you consider all the calcium and other minerals; from all the inedible; or at least indigestible ground bone; which a standing rib (primal cut MUST contain. A boneless fabricated rib cut is just that; a boneless fabricated rib cut; nothing more (it is neither, Prime (primal) or Standing).
THREE STRIKES, YOU'RE OUT.
ALTHOUGH THERE MIGHT BE SOME ARGUMENT (chuck, round, rump, even flank),
THE CUT THAT IS THE TASTIEST IS, PROBABLY, ALSO THE CUT THAT IS MOST NUTRITIOUS--
THAT CUT IS THE SHANK.
BE SURE TO WATCH THIS VIDEO: Beef Rib 109 to Standing Rib: http://www.youtube.com/watch?v=4dUiCb3LhO0&feature=related
Above Chart Produced by a Government Agency as a Job Function
SEE ALSO: CHARACTERISTICS OF MEAT:
Well, I'm again, discussing a very important muscle of an animal’s back - the longissimus dorsi (top loin, loin fillet, chuck tender, rib-eye cap). Actually, there are a number of muscles that have "longissimus" in front of them - longissimus lumboram, thoracis, cervicis, which together with the spinalis and semispinalis all make up what is often just called "the longissimus". The longissimus is the major back muscle which runs from back to the front of the animal - but not like you may think.
It is hard to get a good picture of what the longissimus looks like because it is a complicated muscle; actually, complex of muscles. Often, in illustrations even photos, they look like long bands of muscle that run from the back (where it would be, by far, the thickest and most tender) to the front. However, it is actually made up of segments of muscle that only run a short way, not the whole length of the back. This complex of muscles constitutes the Chuck Tender, Rib-Eye fillet (if the cut comes from the ribs, ), and the Striped Loin ("New York" strip, if you've been "USified). In other words, they account for most of the "tender" cuts of beef or most other meat.
"The name "PRIME RIB" actually denotes the CANADIAN or USDA grade "PRIME" (see chart above); "choice" rib roasts are still excellent quality meat, they merely lack some of the fat marbling found throughout the muscle tissue, THEY ARE NOT PRIME and come with a MUCH lower price tag. True prime rib roasts can cost upwards of 50% more than choice per pound and usually require a special order from your meat monger."
Read full article, complete with more images: http://www.eatmedaily.com/2010/03/top-of-the-food-chain-prime-rib/
Not cut from "Prime" Grade beef, not dry aged to the "Prime"; the above image- showing a PRIMAL rib cut or joint is STANDING RIB--it is not PRIME RIB (prime grade beef, aged to the prime of perfection=PRIME BEEF).
"In the United States OF America, the truth is more of a stranger than fiction". --Samuel Clemens-Mark Twain
"How many legs does a dog have if you call the tail a leg? Four. Calling a tail a leg doesn't make it a leg." —Abraham Lincoln on Dogs
Calling"Standing Rib" or another BONELESS or unrelated cut "Prime Rib" doesn't make it Prime.
Any rib roast is a very uneconomical piece of meat. It is about 12% bone and while the eye portion does contain some marbling which helps to provide flavour, the cut as a whole contains a very large amount of unnecessary, unwanted, waste fat.
LACKING IN FLAVOUR AND NUTRITION,
MORE DIFFICULT TO CARVE THAN A LOIN OR SIRLOIN--
STANDING RIB IS NOT REALLY A "TOP CHOICE",
FOR ANYTHING.
Actually, Standing Rib(Prime Rib) means that because the bones are included, the joint can "stand" by itself; no ribs (rolled); the joint is neither prime nor standing rib.
I suppose that is why (on another website), I just came across a posted PRIME RIB BURGER RECIPE calling for "one pound of GROUND TOP SIRLOIN", garlic salt, steak seasoning, and "PRIME RIB SAUCE"-- what ever that is, it's got to be powerful, powerful--more powerful than that,--it has to be powerful enough to deteriorate one of the HIND QUARTER cuts down and into one of the inferior FRONT QUARTER CUTS. Apparently this strange--to say the least--transition is further facilitated by serving the meat on "Texas Toast".
The same site also has a "Fillet Mignon" burger. http://hubpages.com/hub/Worlds-Best-Burgers
THIS GUY HAS REALLY--NO REALLY, REALLY-- PUT THE "HAM" IN BURGERS.
He is doing the industry proud.
FROZEN "PRIME RIB" "HAMBURGER"(a slight contradiction in terms) PATTIES ARE NOW FOUND ON YOUR LOCAL NEIGHBOURHOOD SUPERMARKET MEAT COUNTER.
Marbling standard, Canada USA. http://www.canadabeef.ca/us/en/quality/Standards/default.aspx
Above Chart Produced by a Government Agency as a Job Function
Comparison of Quality Standard Canadian, USA beef.
Above Chart Produced by a Government Agency as a Job FunctionINGREDIENTS-"PRIME RIB" PATTIES
Ingredients
Prime rib beef, beef, water, toasted wheat crumb, soy protein, yeast extract, mustard powder, hydrolyzed corn protein, salt, garlic powder, spice extract.
Now, I have a few questions to ask:
- There was a time when "ALL BEEF" burger patties had to be ALL BEEF (with NO"added extenders, fillers or "other added food ingredients), how is it that so called "PRIME RIB" patties are not subject to the same standards or law?
- How is it that "PRIME RIB" patties can have two different types of beef? Where does their "PRIME RIB" come from?
- Does "BEEF" include "PINK SLIME"? PINK SLIME, (cheap meat filler), is in 70 percent of the ground beef sold at supermarkets and constitutes up to 25 percent of each American hamburger patty, by some estimates.
“It kind of looks like play dough,” said Kit Foshee, who was a corporate quality assurance manager at Beef Products Inc., the company that makes pink slime. It’s pink and frozen; it’s not what the typical person would consider meat.The low-grade trimmings come from the most contaminated parts of the cow (you know, those parts thought responsible for the last outbreak of "Mad Cow disease) those parts and were once only used in cattle, dog, or other pet, food and cooking oil. But because of BPI’s treatment of the trimmings — simmering them in low heat, separating fat and tissue using a centrifuge and spraying them with ammonia gas to kill germs — the United States Department of Agriculture says it’s safe to eat.
- Why are they using the corn and soy protein extender/fillers--is it an attempt to increase nutrient value, flavour; or is it just a method of reducing production costs and actual value to the consumer?
- Soy protein, isn't that somewhat similar to tofu--you know, that invading vegetable product that so many "Red Blooded" North Americans have sworn never to touch?
- Why so many spices? Could it be an attempt to cover up the fact that the patties still lack flavour?
- Is what little STANDING RIB, they may, actually, be using all lean beef or is it composed of connective tissue and other trimmings that would normally be waste. is it all dry aged?
- Are they using all prime grade beef and if not why do they call it "PRIME?
LAWS AND STANDARDS GOVERNING, HAMBURGER AND SPECIALITY GROUND BEEF
These old Standards are still the law, but you are probably not going to find such meat in the modern "Free Trade" market.
Remember: Fat is lighter than lean meat; by volume, the content will be higher.
Hamburger-Added fat allowed.
Ground beef- Basically the same as hamburger but it can not have added fat.
Lean Ground Beef- Must meet the requirements for ground beef but may not contain more than 20% fat by weight
Extra Lean Ground Beef- Must meet the requirements for ground beef but may not contain more than 15% fat by weight.
Ground Chuck- 80 to 85 percent lean--15 to 20% fat by weight.
Ground round 85 to 90% lean--10 to 15% fat by weight.
Chopped Sirloin- 90 to 92% lean--8 to 10% fat by weight
For the three categories directly above, meat must come from the same cut with nothing added. Obviously, the speciality can only be produced in very small quantities; and this is why you would not find then displayed on your local supermarket meat counter.
Ground Rib--Virtually unheard of--high-fat content, lacking in flavour and nutrition--EXCEPT A S A MERCHANDISING GIMMICK, TO PUSH AN UNSALEABLE PRODUCT-- what would be the point?
Yup, I'must jump right on that one-- again and again. Such claims amount to fraudulent advertising, pure and simple, no one is going to make a hamburger out of "PRIME" rib.
If, these fast food MUST, have a HIGH END(high profit), burger or other food line; with an impressive SOUNDING name--why not Porterhouse--T-bone-- Fillet of Beef-- or even--"New York"--you know, the USA name for a STRIPped off/STRIPped down/LOIN (the fillet removed) burger? They could even use a recipe similar to "MY" Chateaubriand Burger, recipe. Remember, Chateaubriand is really the recipe-- and NOT, the cut of meat, even though, traditionally, it was the very first cut off the large end of the fillet.
NOWADAYS, IN MOST USA BASED, SUPERMARKETS, YOU WILL FIND CHATEAUBRIAND (LIKE THE BARON OF BEEF, another fraudulent claim) THAT HAS BEEN THAT HAS BEEN CUT FROM ANY-WHERE.
None of these cuts HAVE TO come from prime beef, the commercial grade would do--so, advertising a PORTERHOUSE BURGER--providing, of course, that all meat was indeed ground porterhouse (complete with fillet) would not be fraud.
True "Prime" beef or "PRIME" rib, in any form, is not even available to ANY fast food restaurant. There are very, very, few hotels, meat markets, or restaurants, in all of the Americas; in which it is available because there are very, very, few, hotels, meat markets, or restaurants that handle prime grade beef and even fewer that "dry age" their beef. Do not always believe what is advertised, especially if it originates from a USA based corporation.The supermarkets are no better.
IN THE USA, TRUTH IS MORE OF A STRANGER THAN FICTION-Samuel Clemens (Mark Twain).
The USA has a great habit of attempting to change, facts, history, the ENGLISH language, spelling, names, most every thing else; in order to give the impression that: the USA has the world's best of everything, that the USA has dominion and control over everything, that everything originated in the USA, and that nothing can or would exist outside of the USA without their intervention. That the way of the USA is the only way.
The USA is NOT the WHOLE world and they are definitely NOT AMERICA of which there is North, Central, and South.
See my posting about standing rib and Prime rib for more detailed information: http://al-alex-alexander-d-girvan.blogspot.com/2010/02/beef-loin-cuts.html
See also: The Characteristics and Composition of Meat-- http://thegirvan.blogspot.com/2009/12/blog-post.html
AND, TO LEARN MORE ABOUT HAMBURGER, INCLUDING HAMBURGER SANDWICHES, AND WHAT CAN ACTUALLY BE CREATED. http://cookingcanadianstyle.blogspot.com/
©Al (Alex-Alexander) D. Girvan. All rights reserved.
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