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.

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.

--
Reg