On Apr 12, 9:49 am, dave a wrote:


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...


Hey... thanks for the chart, Dave! I looked around before my original
posting, but couldn't find one that detailed.

If you expand the chart size you can easily see that panel that has
the names of the cuts (second group of six on the upper left hand
side) that shows the cuts that come from the "rib" area. According to
the large graphic chart, it immediately adjoins the "chuck" area.
In the six tabbed panels, look for the one marked "rib' for the cuts
from the "rib" area. On the lower set of panels in the middle is the
ribeye steak.

On the stretchout diagram in the upper right hand corner, you can see
that the the area of the carcass that adjoin labeled as A2 and B1 show
the chuck area and the area ribeyes would come from to be connected.
This also supports Steve's observation that the chuck eye and the rib
eye areas are connected. So what we may have here is some overlap.

I have cut up a lot of game, and certainly assisted in more. It is
easy to me to see how one cut can overlap onto another. Who here
doesn't remember how ****ed off you made folks when you cut your first
deer or pig up incorrectly? There aren't cut lines on the animal, and
every one is different. This reminds me that meat cutting is an
inexact science. (If you want further proof of this, you should see
my SO cut up a chicken! I see new parts every time she does it, and I
try to guess which part of the bird they came from.)

And remember, the butcher only told me that I would get 3 or 4 steaks
off the exact piece he had in his hands, not a lot of them. That
may suggest some kind of overlap in the actual butchered piece
itself. He showed me two others that didn't have that much of the
area on the side he told me the rib eyes came from, and told me that
if I wanted the steaks, I should buy the one he picked.

As for the "boneless beef ribs", it was exactly as he told me.
Nothing but merchandising. It looks to me to be some cut with some
marbling they labeled differently to squeeze a few more bucks out of
that area.

Thanks for the chart! Saved for future reference.

Robert