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A standing rib roast, also known as prime rib, is a cut of beef from the primal rib, one of the nine primal cuts of beef. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs. It is most often roasted “standing” on the rib bones so that the meat does not touch the pan. An alternative cut removes the top end of the ribs for easier carving. Rib-eye steaks are cut from a standing rib, boned with most of the fat and lesser muscles removed. While often referred to as “prime rib”, the USDA does not require the cut to be derived from USDA Prime grade beef. The traditional preparation for a standing rib roast is to rub the outside of the roast with salt and seasonings and slow-roast with dry heat.
USDA The Food Standards and Labeling Policy Book pg. The Meat Buyer’s Guide, North American Meat Processors Association. In prehistoric times, humans hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. After the Norman Conquest, the French-speaking nobles who ruled England naturally used French words to refer to the meats they were served.
Lascaux, show aurochs in hunting scenes. In the United States, the growth of the beef business was largely due to expansion in the Southwest. The amount of globally needed agricultural land would be reduced by almost half if no beef or mutton would be eaten. The consumption of beef poses numerous threats to the natural environment. Earth, not including the large agricultural fields that are used to grow cattle feed. Amazon region, are being converted to agriculture for meat production.
In 2018, the United States, Brazil, and China produced the most beef with 12. 57 million metric tons of beef in 2020, down 950K metric tons from the prior year. Beef is first divided into primal cuts, large pieces of the animal initially separated by butchering. These are basic sections from which steaks and other subdivisions are cut. The term “primal cut” is quite different from “prime cut”, used to characterize cuts considered to be of higher quality. This section does not cite any sources. Wet aging is accomplished using vacuum packaging to reduce spoilage and yield loss.