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Discover taste and quality beyond compare in every bite of these juicy USDA prime rib-eye steaks from the Kansas City Steak Company. Marbled for unmatched tenderness and flavor.
Duration : 0:2:39
Beef Ribs and Roasted Potatoes.
MAKE SURE YOU WATCH IN “HIGH QUALITY”…ITS DIRECTLY BELOW THE VIDEO.
Duration : 0:10:27
Sway Breezy – At The Warren County Prime Beef Festival in 2008. Playing the Intro and Why You Gettin’ Fresh With Me?
Duration : 0:3:1
Thanksgiving Day son Chris, Executive Chef shows us how to cook prime rib roast
Duration : 0:3:30
Here’s my new Cabelas 1 HP meat grinder with 7lbs of cut up chuck roast in the feed tray. 1 minute 17 seconds later and it’s ground and ready for chili. Notice the motor never changes RPM. You cant tell there is meat running through it. This thing Rocks! If you want a top quality grinder then check out Cabelas, they’re made in Italy. All SS head, internals and reduction gears with a fan cooled motor. Great grinder!!!
Duration : 0:1:20
The BBQ Pit Boys show you the “tips and tricks” to help you easily serve up the “best steak anywhere”, the Rib Eye Steak. What makes the Rib Eye #1 for many? The Rib Eye steak, or ribeye, also known as the Delmonico or Scotch Fillet (Australia), is a beef steak from the small end of the rib roast. When the Rib Eye section of the beef is cut into steaks, it is one of the most popular, tender and juiciest steaks available. This is because the meat from the rib section is tender and fattier or “marbled” more than most other parts of the steer. This extra fat makes Rib Eye steaks and roasts especially tender and flavorful. The Rib Eye steak is usually served bone-in, particularly at high quality steakhouses -the extra moisture and fat alongside the bone enhances the flavor. So get yourself some 1 to 11/2 lb and 11/2″-2″ thick Rib Eye steaks –and then go “fire up” that BBQ grill of yours -it’s time for some real STEAK On The Barbecue.
You can print out this BBQ Pit Boys recipe at http://www.BBQPitBoys.com
Duration : 0:7:17
Are rib-eye steaks and prime rib the exact same beef, but simply cut, cooked, and served differently?
I wanted to make prime-rib at home for one or two people, but did not want to make a whole prime rib. It’s just too much food and I don’t want it to be leftover. Someone told me I could get a really big rib-eye steak and bake it at 400 for 20 minutes, then lower the heat to 200 until the meat was 120 F inside, and it would be pink and perfect just like a prime rib and that it was the same meat.
I have a hard time believing this but I don’t actually have any idea if it’s true or not.
Can anyone confirm or deny this for me?
Wow. Talk about fast response. Yahoo won’t let me pick an answer yet, and I’ll probably have to flip a coin w/ all these good ones, but I’m looking forward to french dip sandwiches, prime rib at home w/ horseradish and au jus, and also, hitting it with some cold mesquite smoke (far end of the smoker – small fire) for a touch of outdoor flavor. This is going to be wonderful. I love prime rib but didn’t know it was feasible to make a small amount at home for a reasonable price.
Ribeye and Prime Rib are from the same cut of meat… if you are wanting to do a small prime rib (boneless) then just ask butcher at most grocery stores to cut you a 2-3 lb boneless Prime Rib. Most will do it no problem,and they will usually tie up the roast as to not get mis shaped. Ribeye, although from the same loin, is usually cut from the fat cap end, meaning it is more marbled than what you may fine in a prime rib. That or just do a whole prime rib, use the left overs, for beef stew, stroganoff, endless options there:) Good luck,
The reason God made cows: Prime Rib. This time we do a relatively simple herb rub and a roasted garlic sauce. Vegetarians avert your eyes!
Duration : 0:9:36
We are planning an awards banquet and went out for price quotes for the catering. One client proposed serving Baron of Beef instead of Prime Rib to save money. I’m not sure that I have ever had this cut, but they told us it compares to Prime Rib. Does anyone have any experience with this cut versus Prime Rib? Would it be a mistake to "downgrade" to baron of beef to save money?
BARON OF BEEF: A descriptive name of bone-in beef round items from IMPS/NAMP 160 to 166B that are generally of large size and used for roasting. Also referred to as Steamship Round.
“PRIME” RIB: Generic description that refers to a bone-in or boneless beef rib roast. As a generic description, it does not refer to the quality grade of the roast.
South Korea’s prime minister says he’s left the door open to revising a U.S. beef import deal. Many believe that Seoul agreed to the pact to please Washington… despite safety concerns. We now go to
Seoul for more.
Next Thursday South Korea resumes quarantine inspections on all cuts of U.S. beef from animals of any age. No U.S. beef has been imported here since 2003 following an outbreak of mad cow disease.
South Korea’s government says they will be watching the imports carefully.
[Han Seung-soo, South Korean Prime Minister]:
“We will suspend the beef imports (from the U.S.) if our people’s health is in danger with an outbreak of mad cow disease in America.”
Last month South Korea agreed to open its market to American beef.
South Koreans have taken to the streets in protest. They’ve been listening to the quickly spreading rumors that products such as diapers and cosmetics may pose a risk for mad cow disease because beef products are used in their production.
The government says U.S. beef is safe. To help prove their claims they brought in scientists to knock down some of the claims.
South Korea used to be the third-largest import market for U.S. beef.
Duration : 0:1:23