Kosher Dosher...“I am a culinary Heretic"

 

  (PO-2014) This is my third version...What's the difference? I bought the whole thing this time. Go big or go home. Before you ask, I did not pay the total price for these babies. I almost got it for half the price!!!  This post won't go into a tremendous amount of detail because I already covered it in the other two.  Separate all the muscle groups and remove the hardest fat, silver skin, and connective tissue. Don't destroy this hunk of meat. All the separate pieces will be glued together. NOTE: all pieces received .60% salt and were placed in a refrigerator for 24 hours to dry-brine. Preliminary configuration  I needed to figure out how I would roll this baby up into a symmetrical cylinder. The first thing you want to do is lay out a massive piece of plastic wrap and keep it connected to the box. I have a professional role that is 24 inches long. You're going to roll everything up into a tight cylinder which might take about 30-40 revolutions.  This is the Rib-Cap t

(OP-2014) The genesis of this is a project started here..... Striving to do better, this is my second attempt at the "Prime-Rib Reconstructed." I knew I had it in me to do a better job. You can describe me as somewhat of a perfectionist. While making this fanciful foodie masterpiece, I was still making improvements. These afterthoughts can be found at the end of the final thoughts post.  What can I say? I am always on the quest for bigger and better.  Now don't get me wrong, my first attempt came out pretty darn good, but there is always room for improvement. With this post, I will not go into all the nitty-gritty but give you a little  insight  with pretty  pictures of what has changed . What's up with the image of the steer? That's full-on mighty Black Angus Beef!!! Yea, it makes my mouth water too. Yup, that's where our food comes from, and I am proud to say I eat beef. Started out with another Rib-Roast, only  slightly  smaller. There were bigger ones, but

  (Op- 2014) Prime Rib  Reconstructed ? What is it? Well, first off, it's not "Prime Rib." Prime Rib, as most Americans refer to it, is something of a misnomer.  Prime-Rib (the misnomer) has more to do with the  USDA  grading system than the actual cut. Beef graded (Crowned) Prime comes from steers with abundant marbling. Would it  surprise you to learn  that less than two percent of all U.S. Beef makes the grade of Prime?  The actual cut is a Standing Rib Roast, and the grade is more  likely to be  in the choice  category . Prime meat will cost you between a 100%-150% more per pound. Why do we call it Prime Rib? Because it comes from a section called the rib primal, and from my understanding, it was called this before the USDA grading system.  The USDA grading system is very interesting. There are Prime, choice, and select within the USDA grading system. Within those categories, there are sub-categories too. The "Choice" tier has 3 sub-levels, so buyer beware.