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Prime Time

Posted: Sat Dec 22, 2012 01:04
by sawhorseray
With a half day to kill before taking off for the airport I found prime rib going for $5.79lb at my local Food Source, and Harris Ranch beef at that! I picked out 2 3-rib roasts and one thick 2-ribber, all from the large end, 18.5 lbs total.

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I backed off the ribs for a couple of packs of BBQ beef ribs, and sliced the rest of the prime into boneless ribeye steaks 1 & 3/8" thick. I use the fat end of the large blade for my thickness gauge, A nice thick steak that still cooks properly on the grill.

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All shrink-wrapped with a huge steak for dinner that should leave enough left over for a steak and swiss sanny one a French roll for the plane ride to Mexico.

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Posted: Sat Dec 22, 2012 01:58
by ssorllih
Steaks big enough for two people for just a bit over $8 each is a good buy any day. Well done.

Posted: Sat Dec 22, 2012 15:04
by w1sby
Excellent bargain! I just paid $8.98/lb for Choice grade boneless at Sams Club (cryovac whole primal). And this is in beef country.
I was considering smoking a large roast for Christmas dinner, but I think I will do a peppercorn crust instead.

73! de Allen, W1SBY

Posted: Sat Dec 22, 2012 15:31
by ssorllih
Ray you boning knife looks like it may have started life about a inch longer than it is now. Must be an old favorite.

Posted: Sat Dec 22, 2012 18:48
by Chuckwagon
Alan wrote:
I think I will do a peppercorn crust
Now there's a 'man after me own heart'! :mrgreen:

Posted: Sun Dec 23, 2012 05:46
by el Ducko
Ross, all of a sudden, I'm starting to see more and more pork butts at $1.00/lb. I grabbed two the other day, boned 'em out, whacked them to the usual smithereens, and got roughly 32% fat versus the usual 20%.

What do you figure- - couldn't meet the standards for pork butt?
:mrgreen:

Posted: Sun Dec 30, 2012 21:23
by sawhorseray
ssorllih wrote:Ray you boning knife looks like it may have started life about a inch longer than it is now. Must be an old favorite.
Very observant Ross! About 30 years back I did a side-job with a friend that involved relining the walk-in freezers and refrigerators at a meat wholesaler up here. We played some golf with the foreman of the plant and when the job was over he gave the that blade, it was his personal favorite.

Posted: Sun Dec 30, 2012 23:22
by ssorllih
Russ I don't comprehend the price of pork at all. lean hogs on the commody market are 87.70 and the primal cuts are less than 1.50/pound .all of them Saw a whole ham for 1.25/pound last week.
Ray I have an old case brand knife that I bought new in Oregon in 1962. It is my reach for kinfe for a lot of my cutting especially chickens.

Posted: Tue Jan 01, 2013 03:47
by w1sby
ssorllih wrote: I have an old case brand knife that I bought new in Oregon in 1962. It is my reach for kinfe for a lot of my cutting especially chickens.
Old Case knives are great! I have an older (1970's) Case stag handled carving set I break out for the ritual holiday carving duties. There are better, easier ways to carve a turkey or roast, but none look as nice. I have a couple hundred Case pocket knives too.

To get back on topic, my Prime Rib for Christmas dinner came out very very good.
Not perfect though, it carried over farther than I thought. I pulled it at 145 and it carried over to 162... Next time I'm pulling at 135. Lesson learned.

73 de Allen, W1SBY

Re: Prime Time

Posted: Thu Jan 10, 2013 13:20
by linakhan988
i wanted to know beef recipe because i hate pork. :razz:

Posted: Thu Jan 10, 2013 20:15
by crustyo44
Hi,
What recipes are you after?
Regards,
Jan.

Re: Prime Time

Posted: Thu Jan 10, 2013 21:40
by ssorllih
linakhan988 wrote:i wanted to know beef recipe because i hate pork. :razz:
The cookbooks are filled with beef recipes. All the way from burgers and meat loaf to vegatable beef soup. You just have to tell us more before we can help.

Posted: Tue May 21, 2013 12:25
by rohail1
I don't comprehend the price of pork at all. lean hogs on the commody market are 87.70 and the primal cuts are less than 1.50/pound .all of them Saw a whole ham for 1.25/pound last week.
Ray I have an old case brand knife that I bought new in Oregon in 1962.

Posted: Tue May 21, 2013 17:29
by ssorllih
rohail1 wrote:I don't comprehend the price of pork at all. lean hogs on the commody market are 87.70 and the primal cuts are less than 1.50/pound .all of them Saw a whole ham for 1.25/pound last week.
Ray I have an old case brand knife that I bought new in Oregon in 1962.
Rohail, Welcome to the forum. I look forward to more posts from you.

Posted: Tue May 21, 2013 21:48
by sawhorseray
w1sby wrote:. To get back on topic, my Prime Rib for Christmas dinner came out very very good.
Not perfect though, it carried over farther than I thought. I pulled it at 145 and it carried over to 162... Next time I'm pulling at 135. Lesson learned. 73 de Allen, W1SBY
I like to pull my primes between 128° to 132°, let 'em sit for 10-15 minutes before carving. A prime that had hit 162° would have been followed up with some Xmas silence at the table in the house that I was raised in. :lol:

Some unusual contributions to this thread. I wonder if Osama was chowing down on bratwurst and Italian mild during his time in Pakistan? RAY