>No Way wrote:
>
>> First of all, is there truth to the claim that the rib roast from the
>> loin end contains less connective tissue and would have more tneder
>> meat than the roast from the other end?
>>
>> As well, how can I tell for sure, given a set of packages of rib
>> roasts, which ones are from the loin end and the others are not?
>> Thanks for your time and courtesy!
>
>Scroll down a bit and take a look at the "small end" vs "large
>end" shots of the rib roast. You can see that the difference
>is pretty significant.

On Tue, 09 Jan 2007 22:13:13 -0800, Reg > wrote:
>
>http://www.askthemeatman.com/prime_rib.htm
>
>Some say it's a trade off between tenderness vs flavor,
>the short (loin) end being more tender and the large end
>having more flavor. Personally, I can definitely
>tell that the small end is more tender but I've never
>been able to detect more flavor in the large end.
>So in my book, the small end righteously wins.

On Tue, 9 Jan 2007 22:35:51 -0800, "Kent" > wrote:
>
>You should always ask for the "short end" of the standing rib[not prime
>rib]. If he/she can't give it to you, ask him to go and cut one for you. The
>last three ribs of the short end weigh about 7 lb. I learned this from
>"Julia" on one of her TV shows.
>
>Kent

That's great fellas. Thanks for the quick replies and your sound
advices!