Prime Rib: Steak-starting with the 1st-FIRST rib

http://en.wikipedia.org/wiki/Beef

NOTE: IF you consider these two illustrations to be reliable--many Canadian and other North American based butcher shops and meat departments DO useor at least POST them--the tenderloin runs through the rump (primal cut) and the long loin (primal cutbefore cuting in half[short loin/sirloin])

Prime Rib (Steak cut) according to modern Amerifictation or colloquializm; this is the ONLY rib cut that rightly would come from the hind quarter. 

NOTE: We now have "Rib-eye steaks and Rib-eye roasting cuts; so the " tenderloin" repeat--tender-loin the tenderest of all cuts of beef; but, not the most flavourful, not the most nutritious cut should also be called Eye of Sir-loin

The hind quarter has one rib bone (13^th); this one rib, if, cut from prime grade, well aged, grain fed, steer beef would constitute a prime rib steak (Prime Entrecote) but usually, because it does come from the hind quarter, this cutis not even considered to be a rib steak and will be sold as club steak-IF SOLD AT ALL (most often the meat will be damaged and the cut too unattractive to sell).

I have read about "Boneless Standing/Prime Rib" and

another site that claimed "PRIME RIB = RIBS 1 TO 7- ONE TO SEVEN, the first ribs, STARTING FROM THE SHOULDER".

While so far as the animal is concerned these are, undoubtedly  the PRIME RIBS; as you can see from any beef chart- in most countries, any such cut, would be called BLADE/CHUCK, CHUCK, CROSS-RIB/CHUCK; or something very close; perhaps even THICK RIB While so far as the animal is concerned these are, undoubtedly  the PRIME RIBS; as you can see from any beef chart- in most countries, any such cut, would be called BLADE/CHUCK, CHUCK, CROSS-RIB/CHUCK; or something very close; perhaps even THICK RIB BRISKET; or the NEW(U.S.A. defined)"CHUCK/PRIME-RIB".

The seven ribs of a traditional Standing Rib/prime rib cut are ACTUALLY,IN THE REAL WORLD, ribs 6 to 12,(some, USA sources now claiming the Prime-primal-comprises only ribs 6<11)INCLUSIVE. If you should find this a little confusing, just count on your fingers,6,7,8,9,10, 11,12 equals seven (7) ribs.

Do you have any idea, at all, of what you are talking about- you know, those things that you grew up knowing, those things everybody knows ALL ABOUT; or a least likes to BELIEVE they do.

To really find out all about STANDING RIB; Be sure to watch this video: 

The exact source of these charts has been long lost but since they come from a cook book of grandmother Girvan's that dates back prior to 1923, they are undoubtedly PUBLIC DOMAIN.

NOTE: The discrepancies: in what is listed as standing rib in the bottom illustration, the location of and what is listed as prime rib -7- (you might find this a little confusing;but follow the chart; they are starting from the shoulder ribs 6 to 12-rib number 13 is in the hind quarter) in the top illustration-  the location of what- are claimed to be--the "PRIME"ribs today. Now, refer to your own body, which ribs protect your heart? Does the muscled portion,called "STANDING RIB (PRIME RIB) really protect ANY vital organ? Which ribs would you say are YOUR PRIME RIBS? Could they possibly be ribs 3 to 9 instead of 6 to 12? Which portion?

Note also PORTERHOUSE, T BONE, CLUB; WHERE IS EACH LOCATED? Compare this to what is now CLAIMED to be CHATEAUBRIAND, FILLET MIGNON. MEDALLIONS, TORNADOES.

.©Al (Alex-Alexander) D. Girvan. Allrights reserved.