primeats

This is the cut you are looking for, otherwise known as the spinalis dorsi. It's become so popular due to the fact that our cattle are getting larger,and the ribeye is growing in size as well. 30 years ago a common guide for buying prime rib in my shop was buying a 2 rib roast to serve 4 people, weighing in at about 4 pounds. That same 2 ribber is now tipping the scales at 6, sometimes up to 8 lbs. As a result, in restaurants, it's really difficult to portion a nice thick ribeye for one person at a reasonable price, so the seam butchery begins, taking that delicious ribeye cap and rolling it into a cylinder, tieing in intervals and slicing it for broiling/grilling. The cap that you bought was indeed the outer cap of the prime rib and will never get tender even if you were to marinate it in muriatic acid!

Wait til you pull it from the KK! It's gonna jiggle like a slab of Jello! Sent from my SM-N900V using Tapatalk

Dry it off as best you can, any way you can open the door from time to time? Forgot to mention low humidity is best as well, a little fresh air helps, air circulation promotes Pellicle formation . Sent from my SM-N900V using Tapatalk

A few bellies I cold smoked Sent from my SM-N900V using Tapatalk

Sent from my SM-N900V using Tapatalk

In my first comment I said sodium nitrate, I meant nitrite. Sent from my SM-N900V using Tapatalk

If you can keep it in the fridge after rinsing, put it on a rack UNCOVERED until you smoke it. It's been cured, and preseved. This also will promote a Pellicle, that is very important, for smoke to adhere to the surface of the meat. Otherwise you can get a bitter taste on the surface. And remember, less is more when it comes to smoke...a thin blue wisp is the goal! Sent from my SM-N900V using Tapatalk

It really depends what you are using to cure is with, salt,sugar sodium nitrate or celery juice powder or extract. When we cure bacon, or most anything, we use percentages for an equilibrium cure (EQ). 2 to 2.25percent salt, 0.25% cure#1 (sodium nitrite), and whatever amount of sugar you prefer. In theory, since it's a constant 2.25 to 2.5 % salts you have virtually no time limits. Also for a thinner whole muscle like belly, the rule of thumb is 1 day per kilogram. I vacuum pack most meats under cure, but with bellies I cover in a large pan,plastic or s.steel. NEVER aluminum. I find under EQ I can "get there" in 3 to 4 days. YMMV. Sent from my SM-N900V using Tapatalk

Not Web use...we use Sent from my SM-N900V using Tapatalk

Most Commonly Web use brisket here, but cuts from the hind leg is also available. Silver side I think is top round here. Could be wrong though. Sent from my SM-N900V using Tapatalk

The only thing I do differently is to rinse them off first. Then pat them dry before smoking. These are the easiest way to make your own pastrami, just rub them down with a little dry mustard, cumin and maybe a mix of half and half Chipotle powder. Sent from my SM-N900V using Tapatalk

Love lamb ribs! Nice job! Sent from my SM-N900V using Tapatalk

Use whatever rub you are comfortable with, I like my fat cap up for brisket, down for butts. I pull anywhere from 195 to 205. Sent from my SM-N900V using Tapatalk

First hand experience, WAY better than any USDA Prime I've seen. They come off the grill/smoker jiggling like a piece of jello! And that's without any injection! Sent from my SM-N900V using Tapatalk

As a butcher myself I'm appalled at the grief the guy gave you. Did you see the label that says it was from SNF? From experience I've seen some Wagyu Beef that looked no better than some of the prime beef I sell. That being said this looks fantastic! One note, did you cut the tri tip in half for easier slicing? As I'm sure you know of the 90 degree rule for slicing. Sent from my SM-N900V using Tapatalk