A Little bit of Misinformation, as Quoted From Serious Eats, and Some Other Sites About Prime-rib.

This is another post that, hopefully, like the next older, I will not have to leave up very long.
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?

What is Prime Rib; Where Does it Come From?

See Below; as Quoted From The Web: 

The Most Incorrect, Misinformed,Ridiculous,
 Unknowledgable,

 Completely Useless,

 Answers.

The Grand Champion:

“In a cow, prime ribs are located at the rib, which is located above the plate. Ribs contain less meat and in most cases, they are best roasted rather cooked.”

THE LOCAVORE'S GUIDE TO BEEF | January-February 2011

www.ediblecommunities.com/...2011/the-locavores-guide-to-beef.htm

LOCATION: The forequarter containing ribs one through five— which is basically ... RIB. steer illustration showing location of rib cut. CUTS: Prime rib, rib roast

NOTE: The short short blurb " LOCATION: containing ribs one through five--which is basically...." This is not what the ORIGINAL author was stating and appears in fact to be in direct contradiction. If you are going TO PLAGIARISE OR STEAL some one else's writing, you should have at least SOME idea of what he was saying.

Ask:Answers jump from the front quarter to the hind quarter; from rib to loin cuts; and back again-purely, bull crap.

“Prime rib is cut from ribs six through twelve of the cow. It often contains gristle but is full of flavor. It is referred to as prime because it is considered one of the best cuts of meat on the cow.”

“The prime rib comes from the lower part of the rib cage, most prime cuts of meat come from the end of the prime rib, like the Filet Mignon or Tenderloin Steak which is considered the best of steaks.”

“Prime rib is the bone-in rib steak, cut from ribs six through twelve, that often contains a bit of gristle but is full of flavour.”

"Most of the prime cuts come from the end of the prime rib, which is the lower part of the rib cage. Filet Mignon or Tenderloin Steak is a cut of meat that is considered the king of steaks because of its tender, melt in the mouth texture. It comes from the small end of the tenderloin (called the short loin) which is found on the back rib cage of the animal. Because this area of the animal is not weight-bearing, the connective tissue is not toughened by exercise resulting in extremely tender meat. Filet mignon slices found in the market are generally one to two inches thick and two to three inches in diameter, but true mignons are no more than one inch in diameter and are taken from the tail end.”

Yahoo Answers:

“Most of the prime cuts come from the end of the prime rib, which is the lower part of the rib cage. Filet Mignon or Tenderloin Steak is a cut of meat that is considered the king of steaks because of its tender, melt in the mouth texture. It comes from the small end of the tenderloin (called the short loin) which is found on the back rib cage of the animal. Because this area of the animal is not weight-bearing, the connective tissue is not toughened by exercise resulting in extremely tender meat. Filet mignon slices found in the market are generally one to two inches thick and two to three inches in diameter, but true mignons are no more than one inch in diameter and are taken from the tail end.”

My comments:

Whoever wrote this answer knows very little-almost nothing- about the subject.

1.   The rib section; which is not all Standing Rib (Prime Rib) has two 2 ends, the chuck end and the loin end. Most of the Chuck is not considered to be a “Prime” cut.

2.    Cuts from the “LOWER” part of the ribcage are usually referred to as plate or short ribs.

3.   Fillet mignon can, correctly, be used when referring to the entire tenderloin fillet which need not be cut into steaks at all. Example: as used in Beef Wellington.

4.   It is from the short loin that we get: Porterhouse, T-bone, Club, Chateaubriand, fillet mignon, medallions, tornedoes and striped loin steaks. The tenderloin is a rather small part of the short loin; the short loin is NOT a part of the tenderloin;consequently; the “small end of the tenderloin” cannot BE or even correctly, BE CALLED, the SHORT LOIN.

5.   The “short loin”; which comes from the hind quarter, is not found on the “back” or any other part of the rib cage.

6.   Fillet mignon is NOW often considered to be the middle portion of the beef tenderloin. The tail portions and scraps(those 1 inch or smaller in diameter) are called tornedoes and are often used in the FRENCH dish called Beef Stroganoff

7.   Since the tenderloin consists of only a portion of SIR LOIN, and fillet mignon; which need not be cut into steaks at all  was originally and may still be uused when fefering to the entire fillet; the “SMALL END",  of the tenderloin which contains a lot of gristle, cannot be the “king of steaks”.

8.   SIR LOIN is the only meat EVER, OFFICIALLY, dubbed nobility.

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."

Identification: so what exactly is Prime Rib?Original Source of The Following Quoted Material- SERIOUS EATS, THE FOOD LAB- Unravelling the mysteries of home cooking through science.

"To locate the prime rib, start by cutting your favourite cow neatly down the centre from head to tail along the spine."
.

Comparison in size of a Blue Whale Cow(cow, 180 tons; Blue Whales are the largest mammals that live or have EVER lived-no information available on weight of  steers which would be, considerably, larger) and a Human- Female 

Female Blue Whales(after giving first birth) are known as COWS; so are female elephants. Uncastrated males are bulls. A fully grown female African Elephant is about the same size and weight as a Blue Whales tongue

" Set aside one half for another use. Place your hand on its back and feel your way backwards "{[[ADG-since it would be impossible to count, or, move backwards,(toward the hind quarter or tail sections, yes, but, not backwards from the back (where my hand would be); I would assume, however , it is impossible to know, for sure, that the author is starting at the blade chuck, first rib, normally counted rib #1--therefore counting backwards would be 6,5,4,3,2,1-a reinvention of the way ribs are numbered, and counted.]]}  "along its vertebrae until you start feeling ribs. Count backwards to the sixth "{[[ADG-author might explain,what in hell he is; or thinks he is; talking about]]} "(this is called, appropriately enough 'Rib #6'), and cut here. Now continue counting back " {[[ ADG- "back" Which direction and are we still counting backwards? If so, there is no rib # 12.]]}"until you get to Rib #12 and cut again. Reserve the head section and the tail section for another use, saving just the ribs you just cut out"{[[ADG- What should I do with the neck, brisket, fore leg/shank, chuck, long Sir-Loin, rump, plate, rear leg/shank, not to mention heart,kidney, liver ...l] }"Now saw the ribs off at about 13 to 16-inches down their length and set aside the belly section. Take off the hide, and what you're left with is the prime rib.

It consists of seven full ribs with a large eye of meat "{[[ADG-the EYE fillet, NOT tenderloin fillet]]} "along their back side. This meat is part of the loin muscle of the cow, the exact same muscle that New York strips, rib-eyes, and Delmonicos(debatable) are cut from. It's also often referred to as a 'standing rib roast",{[ADG- and was so long before some merchandising agent in the United States of the Americas came up with the termPrime Rib]}"because, well, you roast it, {[ADG- actually, in most North American kitchens, commercial ,or home, this cut- like all roastable cuts- is most often BRAISED]}it's from the ribs, and it stands up."

As you can see from the illustration, the longissasimus dorsi muscle is thickest in the the section now known as the short loin (sir-loin)and while it continues through the rib and the CHUCK section; by that time it has considerably narrowed. It is also evident that most of this narrowing occurs between the loin and the rib sections. 

This illustration, first published before 1923, is public domain, copyright expired.

Front Quarter, A Short Course in Meat Cutting, by a true Professional,A Man Who Does Know What He Is Talking About

My further Comments:

1. To the Grand Champion: Is the plate you are referring to; of clay, paper, plastic or china?
2. Most bovine animals have thirteen (13) ribs, but how could "THE ENTIRE" rib section, of any animal, of any type, any where on this or any other planet, in any universe; comprise of ONLY ribs six (6) through (12)??? Which of the three primal rib sections as shown below; and what kind of animal; is this author, master cook, meat expert, teacher, and obviously veterinarian; referring to?
3. Yes standing rib; the original, more honest name[which ribs mostly protect the heart?] was named standing rib because the ribs support the meat enough that it is able to stand on its own. Have you ever seen a rib cut in which the ribs were 13 to 16 inches long; it would have to come from a geriatric bovine animal(Fred Flintstone style). The standing rib cut does not necessarily come from a cow carcass; baby beef, bull, calf, heifer, steer will serve just as well-actually, steer beef is considered to be the best; however, if you DO have a cow carcass but it just happens to be that of a blue whale cow; well then, you may have a slight problem.
4. Only a small part of the rib section (standing ribs), the original "Prime Rib cut" was only two ribs 12 and 11; later expanded to include ribs twelve (12) to six (6) , in order to give it size enough for commercial use; may be called by the names standing OR prime.
5. On any of the meat charts which I have been able to find; "the lower part of the ribcage" is labelled plate, short ribs, or as shown above, thick and thin ribs; not standing or the United States of The Americas"colloquialism"Prime Rib.
6. As can be plainly seen, on the beef chart below, there are three (3) main muscles that run through the long loin and short loins; only one (1) of them runs for any distance into the rib section. There is also much more waste bone and fat than in the sirloin (including long and short loin.
7. The muscle now usually called the tenderloin or fillet; all of which was originally often referred to as the fillet mignon is usually contained entirely within the short loin. Only on very rare occasion will a small length-mostly gristle- extend into the rib section. Obviously, "true" fillet mignons can be, and usually are, more than one inch in diameter. the tail end of the fillet is mostly gristle and often used in the French recipe BEEF STROGANOFF.
8. The tender loin is not now; nor was it  ever; "called the Short Loin"and the short loin can NOT be found on the back of the rib cage-where ever that is; because it does NOT come from the front quarter and is NOTa part of the rib cage.
9. Delmonico steak (alternately steak Delmonico) really refers only to a method of preparation (which, exactly, is a matter for controversy) of one of several cuts of beef (typically, not necessarily, a Rib Cut) prepared Delmonico style, made world-famous by Delmonico's Restaurant in New York City during the mid-19th century.
   There is considerable controversy as to exactly which cut of steak was originally used by Delmonico's Restaurant. There are at least eight different cuts which are claimed to be the original for the Delmonico steak. According to some sources, the original Delmonico steak was a boneless top sirloin (more likely a stripped loin), almost two inches thick with delicate marbling and cooked to the preference of the diner.
10. New York strips (stripped loin) ARE NOT RIB  CUTS (see also chart); they are SHORT LOIN-stripped of the tenderloin (Psoas major muscle).
    
    
    
    If you are thinking it looks a little odd, the illustration is not the body of a bovine animal, look at yourself.
    
    
11. Now, you were paying close attention to the linked video or should you refer to some the latest Beef charts; you will also find that the cut dividing the front and hind quarters is often placed between the tenth and eleventh ribs , rather than the twelfth and thirteenth; meaning that there are now two hind quarter ribs and a standing rib cut (prime rib) can   only include ribs six to eleven or 6-six, not seven ribs
    
    © Al (Alex=Alexander) D Girvan. All rights reserved.