Carving Up The Rib Roasts

The week before and after Christmas, Kroger’s had their bone-in rib roast on sale and I bought one, then they put their boneless roasts on sale at an even lower price and I bought three. They were all choice and had been laying in the fridge wet aging for 3-4 weeks and I carved them up this past week.

First was a boneless roast, which I carved into 1” steaks which weighed about 15 oz after trimming. They looked very nice and similar to the one I’d cooked at Christmas. Then I tackled the bone-in one.

I first removed the rib rack and ensured it had some meat on it.

Then I began cutting it into steaks and was shocked and disappointed at the amount of fat I’d paid for. It did have more marbling and would likely grade out higher than the boneless one, but it also had a much larger fat tail and big pockets of fat within the steak. Here’s a pic

I’d already pretty much decided to go boneless from now on and this solidifies it for me. Many will say cooking bone-in meat has more flavor and this may well be true, but I seriously doubt my simple pallet will know the difference. I think I can get a better view of the boneless roasts when selecting them and try to prevent paying high prices for bone and fat.

Here’s the three we cooked for dinner and the fat difference is evident. They both tasted very good, but I forgot to take a cooked picture.

In case you're wondering what I'm going to do with all that meat, I shared three of them with friends and family.

After reading a few of your blogs, I realize I missed the memo on World Nutella Day :-).

Have a great day and thanks for stopping by.

Larry