Re:Ribeye to big for fridge!

[Ron Pratt]

Gourmet wrote:

quote :

Touchet Ron. Ray

Ray, I wasn’t trying to start a range war – it’s just IMHO that the ends of the sub-primals need to be fully exposed as they are the “end of the grain” faces of the meat and more moisture is lost through those two areas than from a comparable size area of the rest of the meat. Think of it like a log. Wedging those butt ends against the wall stopped that flow.

Ron