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Beef Ribs 4-2-3-1
I placed this class of beef ribs 4-2-3-1 with an easy top
and easy bottom. In the top pair, I easily placed 4 over 2 due
to superior quality (USDA top Choice vs. Low Choice) resulting
in a higher merchandising value and a cut more suitable for
a top Choice program. 4 revealed a higher degree of marbling
in the ribeye. Also, 4 was a trimmer rib as indicated by less
fat at the ribeye, over the lower rib and over the back.
In a close pair, I placed 2 over 3 due to advantages in muscling.
2 exhibited a large ribeye. I admit 3 had advantages in trimness
as indicated by less fat at the ribeye, over the lower rib and
over the back.
In the bottom pair, I easily placed 3 over 1 due to superior
quality (USDA Choice vs Select) resulting in a higher merchandising
value at the retail level. 3 revealed a higher degree of marbling
in the ribeye. I grant 1 was a higher cutability rib which would
yield a greater percentage of edible lean portion. 1 possessed
a much larger ribeye. Also, 1 displayed less fat at the ribeye
and over the back.
I grant that 1 was the highest cutability rib in the class.
1 possessed the largest ribeye. Additionally, 1 displayed the
least fat at the ribeye and over the back. However, I easily
placed 1 last as it was by far the lowest quality rib (USDA
Select) and would have the least consumer appeal in the class.
1 revealed the least amount of marbling in the ribeye. Therefore,
1 would have the lowest merchandising value.
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