Debmar
Knows what a fatty is.
We raise our own beef and the beef ribs we get back from the butcher who does our cutting and wrapping (big 2-4 bone sections kind of like the dino ribs i see here on the forum) have an extra section of meat furthest away from the bone. I finally found some info on it online or think I have anyway. I found references to lifter, wedge, or blade muscle that is sometimes included above the fat cap. Some Of the ribs we get have (depending on where they are from on the animal an excessive amount of fat between the normal rib muscle and this lifter and i remove both). The fat wont all render and the lifter muscle is much leaner and can be tough when done to temps the true ribs require. I think another name might be the lattisimus dorsi sp?
I want to talk to my butcher about this prior to having the steers that are in the cooler processed but thought i would ask here first to try and get a bit more educated.
Anyone familiar with this and have any advice on dealing with it?
How to use this meat to get best use out of it?
Thanks
Martin
I want to talk to my butcher about this prior to having the steers that are in the cooler processed but thought i would ask here first to try and get a bit more educated.
Anyone familiar with this and have any advice on dealing with it?
How to use this meat to get best use out of it?
Thanks
Martin