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Post by Jerry on Feb 14, 2009 10:51:17 GMT 12.75
I asked this before in another post, but wanted to see what others say about these.
We have recently tried some Prime Rib Chops. They are Certified Angus Beef.
Has anyone else ever heard of these and has anyone ever cooked them?
Just wondering.
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Post by Paws on Feb 14, 2009 14:13:36 GMT 12.75
Not ignoring you Jerry, just can not find a lot of information. I do not remember ever trying them but I have had rib eye steaks "with the bone". Chine bone is left intact like a Prime Rib cut and served with the chine bone split. Black Angus aND Red Angus are terrific meat breeds. If you can find "dry aged" Angus you get a real treat. Othmar, are you out there?
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Post by othmar on Feb 20, 2009 19:33:23 GMT 12.75
Prime rib chops is higher up from the ribeye, at least here in Canada its that way. Like a pork chop the rib and back bone are left intact and it is cut thiner then a normal steak would be. While I like dry aged Angus or Hereford I have recently grown fond of Kobe beef. Kobe beef has the fat more evenly distributed then regular beef and is very low in cholesterol for those that need to watch that aspect of their diet. Also bison is very good although quiet expensive compared to beef. I like all my steaks rare with nothing more then a smidgen of coarse salt and freshly ground black pepper grilled over an open flame. With mash taters and mushroom gravy and a good strong German beer, like Alt, to wash it all down with. I feel all of a sudden hungry now.
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Post by Paws on Feb 20, 2009 23:32:14 GMT 12.75
Thanks Othmar! Sounds like a tasty steak. Your Kobe beef, you guys raise it in Canada or import it ?
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Post by Jerry on Feb 21, 2009 2:57:51 GMT 12.75
We had some KOBE beef years ago. The late governor Henry Bellman knew my dad and shared some with him. It was imported and very expensive. Henry ordered a whole beef and allowed my dad to take a quarter at normal beef prices. It was the best I have ever tasted. Personally, I don't think I could afford it now.
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Post by Paws on Feb 21, 2009 4:04:10 GMT 12.75
Twenty five bucks a serving in Columbus at The Japanese Steak House in 1974.
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Post by othmar on Feb 21, 2009 6:40:25 GMT 12.75
Thanks Othmar! Sounds like a tasty steak. Your Kobe beef, you guys raise it in Canada or import it ? Most of our Kobe beef is imported from Japan. The breeding here in Canada just started but as I understand it is very costly because the farmer/rancher has to pay the Japanese for licensing rights and the cattle, a Tajima-ushi breed of the Wagyu cattle, ancestry must be traced back to the original Tajima-ushi breed of the Wagyu cattle line to become eligible to carry the name Kobe beef. In addition the husbandry system has to be in accordance with the very strict Kobe beef regulations, which in essence is what we refer to as organic. The slaughter and processing of Kobe beef too has to follow in accordance with tradition and special regulations. It’s very expensive meat but it is much healthier then the beef laced with hormones and medication we generally eat.
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Post by Jerry on Feb 21, 2009 10:07:29 GMT 12.75
Yes, it is more healthy. We also raise some of our own beef and it is healthier. It is strictly grain-fed and raised on our own land. My wife and I no longer have the land - we gave it to the kids, but we can raise a few animals on it. It is certainly not KOBE beef however.
In fact, in my opinion, my son-in-law butchers his beef too soon. They are fairly young and tender, but do not have heavy beef flavor. I like mine butchered when the animal is somewhat larger and has good beef flavor.
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