[Sca-cooks] was cheap, now expensive foods
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Thu Nov 12 05:08:17 PST 2009
On Nov 12, 2009, at 1:06 AM, Craig Daniel wrote:
> On Thu, Nov 12, 2009 at 12:06 AM, Stefan li Rous
> <StefanliRous at austin.rr.com> wrote:
>> <<< Stefan li Rous <StefanliRous at austin.rr.com> wrote:
>> Maybe. I can still find bonelsss ribs on sale cheaper than chunks of
>> meat meant for stews.
>> how can you have boneless ribs?
>> Emma >>>
>> Lol. Good question. I'm not sure exactly what part they are from. The meat
>> between the ribs? But that is what they are labeled on the package of meat.
>> When I buy "stew meat" that's pretty unknown as well.
> I don't think I've ever actually eaten a rib, myself, but I happily
> claim to have eaten some damn fine ribs in my time.
> Presumably, it's the intercostal muscles, which are the ones we are
> eating when we say we're having ribs.
> (Also: the diagrams of the intercostals in my anatomy textbook are
> disturbingly appetizing.)
I believe in the case of pigs, boneless "ribs" are taken from a flap of meat covering the rib cage, and the intercostal muscles often end up in ground pork and regular spare ribs.
With beef, classically, the intercostals are the very sexy cut known as entrecote (yes, surprised, aren't you). Aesthetically speaking, the entrecote is like the rib eye's willowy teenage sister in her first grownup ball gown...
Okay, I'ma drink my coffee and shut up now...
"Most men worry about their own bellies, and other people's souls, when we all ought to worry about our own souls, and other people's bellies."
-- Rabbi Israel Salanter
More information about the Sca-cooks