Home Forums Hunting & Shooting Hunter's Campfire No Prime rib thread?

I’m curious too..

That's a matter of opinion.

Can ya post me a pic of how your roast turned out?

I’d like to follow up on this.

He has to save money to help payoff Jag's gambling debts.

What’s up Steelhead, long time.

I like the biggest cap I can find.




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<LOL> .... Sorry to get you guys all horned up about your beef.



Good question ..... Here's a pic of how the ribs are taken from the beef. The OP's roast is from the chuck end of the 7 ribs of prime rib. It's not a bad roast, I just maintain that the other end farther down the beef is better.



Here's a pic of a prime rib cut from the other end of the ribs. You can see the large round muscle in the middle is larger. It is the rib eye and the choicest part of the whole beef. If it's bigger, you get more of the best part.

The entire cap has been removed from the OP's roast.

We had a ham and potato scallop. Rib rib was outrageous expensive over the holidays. I'd buy a top sirloin split in half and rolled instead at a fraction of the price.

Lmao. You’re either blind or an idiot.

Maybe both..

I was a meat cutter for 25 yrs. You should really know what a cap is before you guess again and further make a fool of yourself.

Got any pics from your long, storied career?

Salmonella posts pics of him doing his craft.

Cmon

Dont just be another one of Happy Camper’s RUBES post some pics

That's not the cap. There is another layer of muscle that goes over the entire length of the ribs. It gets thicker as it gets closer to the chuck. It is always removed these days so no one sees it anymore.

IMO the “CAP” is the best part, in fact, everyone I know of agrees.

Post pics, pics of one you cooked and of your butchering days.

I’m not saying you’re an idiot, but you’re clearly an idiot.






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I didn't say my career was storied. Started in 1978 and learned my trade breaking down swinging beef in the old days BEFORE the block ready beef they now get in most retail.

I haven't cut meat for a living for 20yrs now after going back to school at age 42 and getting another, better paying trade.

These are some of the tools I still use for moose and deer. Not seen is a 1hp grinder and stuffing press. Sorry, no pics of me on the job.





Here's some corned moose brisket I made last year.

It’s the best part.