CARRIE! CARRIE!

[Jenise]

I just found out that Bryan Flannery sells a cut that you will be most interested in! It's not on the website, but it's available if you call and ask. It's the rib cap. A PRIME rib cap. Each weighs about 2.5-3 lbs. Are you fainting? I've just ordered two, they'll be here Friday. I didn't even ask the price.

Didn't ask the price...wait until you get the invoice. Momma Mia! I've had that top muscle cap before on prime rib roasts, and it is awesome. Let us know how it turns out.

[Jenise]

Karen, I hope I'm not TOO surprised. But it will be allright, we just had an anniversary that we weren't able to celebrate properly, and one of these will fill that bill. The other is just because since I'm going to pay for shipping anyway, might as well buy two.

OH MY GOODNESS!!
You know, I'm not sure how I would even cook it!! How are you going to do it?
OH MY!!! What good news! I'll have to order one.

I just called the local meat cutters shop where we buy most of our meats, and inquired about the prime rib cap. He said when you want that, you have to ask for the last 4 ribs out of the rib piece. They leave the rib cap on and it is sold for the regular price as the rest of the prime rib.It is on sale right now at $5.99 Lb. Their meat is aged at least 21 days, and their shop does all the cutting. He also said this is the most tender part of the beef. There is another cap on the prime rib which is cut off and used as stew meat, but this most tender part, they always include with the roast. Now I know which roast to ask for when ordering.

[Jenise]

OH MY GOODNESS!!
You know, I'm not sure how I would even cook it!! How are you going to do it?
OH MY!!! What good news! I'll have to order one.

I talked with Bryan himself about it. He just treats it like an oven roast, it takes about 45 minutes. I don't know if it comes rolled or not. He cautions that you want to take it closer to medium than the perfect rare you might for a regular roast (and remember, this is dry aged prime beef so it cooks a little faster than Costco beef would), but you'll get it just right if you roast it to 130. I have his private number if you'd like to place an order and discuss it with him direct, I'll PM it to you.

[Jenise]

I just called the local meat cutters shop where we buy most of our meats, and inquired about the prime rib cap. cutting. He also said this is the most tender part of the beef.

I've said it before, but you are so lucky to have a meat shop like that in Redding.

They have been in Redding a very long time...family owned. Service is great, they also have chicken, pork, all sorts of frozen meats, and the best darn cold cuts I have ever tasted. They have a garlic dinner frank that is fabulous especially with Wilda's Mustard. Wilda is a funny little lady who owns a broken down restaurant out in the hills, but she makes this very flavorful mustard, and they carry it. Just last year, they put in a small fish section, which carries in season fish, shrimp, and a few specialty items. They are always packed and recently had to put in a "take a number" gadget on the meat counter. I love that the meat cutters, are the only ones who wait on you, plus one or two very well trained younger folks. After all your stuff is bagged, you go to the check out register, where that person does nothing but take your money. She never touches any of the foods. They always ask me if I need help taking my sack out to the car. Over the years, I've asked for special orders, special cuts, and they accommodate me very well. Their sales, every week, are terrific. This is one of three meat shops in town, the other two all have their specialty. One out here by me, makes their own sausages, cures bacon, carries organic beef from Prather Ranch, Bison, Elk, and it just goes on and on. They are also packed, but don't have a number gadget.
Can you tell this is cowboy country? They eat well!

I just called the local meat cutters shop where we buy most of our meats, and inquired about the prime rib cap. He said when you want that, you have to ask for the last 4 ribs out of the rib piece. They leave the rib cap on and it is sold for the regular price as the rest of the prime rib.It is on sale right now at $5.99 Lb. Their meat is aged at least 21 days, and their shop does all the cutting. He also said this is the most tender part of the beef. There is another cap on the prime rib which is cut off and used as stew meat, but this most tender part, they always include with the roast. Now I know which roast to ask for when ordering.

Karen, so that I am not confused (easily done), when he says the last four ribs out of the piece. Is he speaking of the last four farthest from the head of the animal, or from the tail of the animal. I need to go talk with my local meat man, and see what he does with this last four ribs section. That is good info you give, and thanks for it.

He did explain it to me, and if I heard him correctly, it is the last four ribs out of the seven, towards the tail. I just checked with Gene (he owned a butcher shop) and he remembers that tender cap being at the largest section of the last four ribs towards the tail.

My wife has Bryan's # and their chatting usually costs me. In fact we're having pork chops from Bryan for dinner tonight. Oh,they taste so great, marbled with streaks of fat like a pork chop should be and used to be!

My wife has Bryan's # and their chatting usually costs me. In fact we're having pork chops from Bryan for dinner tonight. Oh,they taste so great, marbled with streaks of fat like a pork chop should be and used to be!

Betty Lu and I would get along SO well. Haven't tried his pork chops yet, wish I'd put some in the order. Oh, you know what I'd love? A good old fashioned roast (the ham part but uncured). That's a fond memory from my childhood that just never ever happens anymore.

Lou, I thought your wife's name was Betty Lou? This reply is strange. I cannot figure out who is talking to whom.

[Jenise]

Betty Lu and I would get along SO well. Haven't tried his pork chops yet, wish I'd put some in the order. Oh, you know what I'd love? A good old fashioned roast (the ham part but uncured). That's a fond memory from my childhood that just never ever happens anymore.

[Jenise]

My wife has Bryan's # and their chatting usually costs me. In fact we're having pork chops from Bryan for dinner tonight. Oh,they taste so great, marbled with streaks of fat like a pork chop should be and used to be!

Betty Lu and I would get along SO well. Haven't tried his pork chops yet, wish I'd put some in the order. Oh, you know what I'd love? A good old fashioned roast (the ham part but uncured). That's a fond memory from my childhood that just never ever happens anymore.

Lou, I thought your wife's name was Betty Lou? This reply is strange. I cannot figure out who is talking to whom.

Oops! I accidentally (haven't had my coffee yet) inserted my reply into Lou's message. All fixed now.