Sqwertz wrote:
" wrote:

Here's were merchandising and education mix. He told me that when he
was at Albertson's, their union school had trained them to cut meat to
maximize the dollars per pound on any cut. Makes sense to me. So he
put the roll in the case, and showed me how they cut the whole thing
up for sale, since they didn't sell chuck rolls when he was at
Albertson's. They cut the rib eyes off one side, the boneless ribs
off the other. This left a big hunk of meat in the center.

This guy oughta be chained to a tree and flogged repeatedly.

'Chuck eyes' are what he's passing off as ribeyes. They are a good
value, but they're not rib-eyes. The chuck eye is an extension of
several muscles from the rib[eye] section, but it's not rib - it's
*chuck*, and to pass it off as ribeyes is very illegal.

And "Boneless ribs" aren't really a cut of meat, but just various
pieces of chuck. They're the "country style ribs" of beef.

So, according to this man, I have been missing the boat.

Meat cutters aren't the most scrupulous batch of people on earth,
and the only boat he's describing is the one that transports
gullible consumers.

-sw

Here's a nice butcher chart from the Angus Beef folks

http://www.angus.org/pubs/beefchart.pdf

I don't see any ribeyes from the chuck area...

/dave a