Really? One rib from the chuck is nearly a meal in itself, ribs from the plate are loaded with fat. Maybe they typically only cut short ribs from the back ribs down there?
Higher carcass weights
- Thread starter blackladies
- Start date
Really? One rib from the chuck is nearly a meal in itself, ribs from the plate are loaded with fat. Maybe they typically only cut short ribs from the back ribs down there?
Ky hills
Well-known member
Yeah, what we see in the grocery stores here are short ribs, and also what we get from the processor..
Yes, but short ribs are cut from the chuck, the plate, and the back ribs. The closer to the front of the animal the more meat.
greybeard
Well-known member
They are sold retail here as 'finger ribs'. I just happen to have some (frozen).
Compared to the pork ribs I get from same store (St Louis, full spare ribs, or baby back trim) the beef 'finger ribs' have very little meat or fat per linear inch along the bone or between the bones.
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BC
Well-known member
I think the writer of the article doesn't know the difference between a 1500 lb animal and a 1500 lb carcass. Animals are bigger today than when I was growing up. When I was in high school a slaughter ready animal was in the 800 to 1000 lb live range that yielded a 480 to 600 lb carcass. With genetic selection for more muscling and higher dressing percentages, we now produce animals that can grade choice, yield more and have carcasses that are over 900 lbs. Look at pg. 1 on last week's USDA report on fed beef. https://www.ams.usda.gov/mnreports/ams_2700.pdf
NIdahoShorthorns
Well-known member
Does anyone know if those USDA dressed weights are reported as hot carcass weights?
Dave
Well-known member
I believe those are hot weights. But if the packers are buying based on dressed weight I bet they want to cool them. However when they are killing thousands in a day how do they go back in the cooler to find yours and weigh them....... ? Which brings up another question.
