Labels

What is Prime (primal) Rib, Where Does the (emirp),STANDING, Rib Cut Come From on an "American COW"

A term that originated in United States of The Americas; PRIME EMIRP (referring to the Standing, Primal cut)RIB is a fabrication, fictionalisation, misuse of words, reinvention; or as the peoples of that group of States much prefer to call all such B.S. an "American" Colloquialism.
A PRIMAL, STANDING RIB CUT comes from the same place on a cow; (including an "American",  or U.S., COW) that it would if cut from the carcass of a bull, calf, heifer, or steer; that is provided, of course, that the COW is, or was, bovine; and not a whale; seal, sea-lion, or say, an alligator or crocodile.
ADULT FEMALE CATTLE ARE (usually after one or more caves) REFERRED TO AS COWS. 
The above chart, which shows the primal Mexican Meat Cuts also shows a COW  or at least a Bovine animal of the female sex.
The above  chart illustration is more relevant to the "cow" beef you are most likely to be buying- anywhere in North America-which will probably come from a "retired
 dairy animal.

ADULT MALE CATTLE, as shown above ARE  REFERRED TO AS BULLS OR STEERS(after castration); but, what word do you use for a single animal and/or if you don't want to specify an animal's sex?
THE TRUTH IS, CATTLE ARE VERY UNIQUE, in that there IS NO noun in general use that can be used, correctly, for the SINGULAR or that refers equally to a bull, bullock, calf, cow, heifer, or steer. In other words, which  perhaps better state the problem; beef is defined as being the harvested flesh of dead cattle; but cattle are not any ONE SPECIES OF ANIMAL. 

 Zoologists use two terms. The first is 'ox', which is often restricted to animals of the genus Bos (i.e. the wild cattle - gaur, banteng, yak, aurochs, and kouprey - as well as domestic cattle). In popular use, though, the word 'ox' often refers to a castrated male animal, so that isn't a perfect solution. The second zoological term is 'bovine',  which is used as a noun to refer to any animal of the wider group that comprises cattle, all the buffaloes, bison, and includes antelope. 

 File:Blue whale size.svg
Comparison in size of a Blue Whale(180 tons) and a Human- Female Blue Whales are known as COWS; so are female elephants. A fully grown female African Elephant is about the same size and weight as a Blue Whales tongue.

 Read, carefully, the following quotations, observe closely any good meat chart:
In Canada...
Attached Image
PRIME RIB: "is an alternative portion of the RIB and refers to the portion containing the posterior six ribs (6th to 12th inclusive)". 

It should be noted that:

  1. This person should probably: first learn the English language, then, when counting such "big"complicated numbers, be using either an adding machine, their fingers, or some other "reliable"aid--6 to 12 inclusive= 7 ribs.
  2. The animal's heart would have been located AND PROTECTED behind ribs 1(one) to 6 (six).
  3. The same person I quoted above claims that: Wikipedia adds a rib...Wikipedia: "A standing rib roast is a cut of beef from the rib section, which is one of the eight primal cuts of beef. The entire rib section comprises ribs six through twelve of the animal; a standing rib roast can comprise anywhere from two to seven ribs
  4. ." A colloquial and popular term for this cut, in the United States of the Americas, is "Prime Rib".
  5. Historically, this name stands out regardless of the grade. In addition, the USDA acknowledges this historical note by not requiring the cut "to be derived from USDA prime grade beef".
  6. PRIMAL RIB: means that portion of the FRONT QUARTER which is separated from the CHUCK and BRISKET by a straight cut passing between the 5th and 6th rib and from the PLATE by a straight cut passing across the ribs at right angles to the first cut at a point slightly below (ventral to) the centre of the rib cage. NOTE: This cut includes seven (7) ribs (6th to 12th inclusive) and may contain a small portion of the blade bone (scapula) and cartilage. 
  7.    
    In I guess some kind of     defence for their selling out, one again, as most always, to the United States of the Americas--something the citizens and taxpayers of Canada have never given permission for them to do; The Canadian inspection Agency now claims—“ It should not be confused with PRIME RIB, which includes  ONLY 7th TO 12th ribs (5 RIBS).You may disregard the difference-- meat processors and all the supermarkets do.
  8. All animals animals of the bovine species that we usually use to produce beef have thirteen (13) ribs.  Although, one is lost by the way we in North America divide the front and hind quarters, It there fore naturally follows that the "entire" rib section must consist of thirteen ribs. Not even that part of this planet known as The United States of the Americas; or Wikipedia though they continue to try, can change that.The quotes don't make any sense; do they?

As stated above;Standing (prime) rib comes from the same place on a cow that it would if cut from the carcass of a bull, heifer, or steer; that is provided, of course, that the cow is, or was, bovine; and not a whale; seal, sea-lion, or say, an alligator or crocodile. 
So, when attempting to define and then locate the Standing or prime ribs, the greatest problem would be encountered if and when your "COW" happened to be the largest animal that ever lived-or reptilian.

 But, you should also notice, that according to the new Canadian Meat Cutting Methods (see chart); the cut separating front from hind quarter is now either between the 11th and 12th ribs; or through the 12 rib; instead of between the 12th and 13th  ribs; meaning that, TECHNICALLY, a "Prime Rib" cut (remember it was originally only two ribs) could now come from the hind quarter.By the same note, a standing rib cut  now consists of only six ribs (6-11, inclusive)or if you believe the top quotations, only five ribs (7-11.
Just another reason why I ask:

"What Are You Talking About?" Do You Really Have Any Idea? At all?


the subject. 
LINKS:
From this blog site:
PRIME RIB (AMERICANISED TERM FOR STANDING RIB) --ABOUT, THE  NEW ADVICE, NOW APPEARING ON THE WEB.
Prime Rib: Steak and starting with the 1st-FIRST rib.

PRIME "LOIN" CUT, BY FAR THE BEST FOR ROASTING.


From my Al's Cooking Recipes-From the House of Girvan blog:

From my cookingcanadianheritage.blogspot.

THE TRUTH ABOUT "PRIME RIB" IT'S STILL A SECOND RATE BEEF CUT; containing a lot of waste bone and fat;and a boneless cut is neither prime, nor standing in wait.

©Al (Alex, Alexander) D. Girvan, 2012
Email Post
Labels:

Comments

Post a Comment