Rib Question for You Butcher-Types

[Seboke]

We buy all of our meats for the BBQ shack from Restaurant Depot. They have "Light Ribs, 4.2 and down" and "Medium Ribs, 3.5 and up". Does anyone know what the hell that means? We do know that the medium ribs are bigger, as so clearly defined by the genius meat stocker today.

[Charcuteryan]

Thats pounds per rack. The smaller ones are younger pigs

[Mark R]

We buy all of our meats for the BBQ shack from Restaurant Depot. They have "Light Ribs, 4.2 and down" and "Medium Ribs, 3.5 and up". Does anyone know what the hell that means? We do know that the medium ribs are bigger, as so clearly defined by the genius meat stocker today.

I think that refers to where they cut to separate the ribs from the carcass. As in the 3rd rib and "up" on the carcass or the 4th rib and down on the carcass. So the 3.5 would be from the larger part of the rib cage and the 4.2 from the "smaller" part. We talkin beef or pork? I never noticed them labeled that way there.

On edit, I'm not positive about that. I think if was for beef.

[Seboke]

I think that refers to where they cut to separate the ribs from the carcass. As in the 3rd rib and "up" on the carcass or the 4th rib and down on the carcass. So the 3.5 would be from the larger part of the rib cage and the 4.2 from the "smaller" part. We talkin beef or pork? I never noticed them labeled that way there.

On edit, I'm not positive about that. I think if was for beef.

Never heard that, but it does kind of make sense with the 3.5s being bigger. We talkin pork... BUT, the mediums and smalls are just like all spares I've seen - with the brisket bone and flap meat all in the same place

[Seboke]

Thats pounds per rack. The smaller ones are younger pigs

Makes sense too, BUT...

The 3.5 and up medium racks are a LOT bigger than the 4.2 and down light ribs. The two packs we buy for light ribs average 8 pounds. The mediums are 10 pounds or more for two racks.

Wondering is it just "industry" terminology?

[Charcuteryan]

Ya but none of the 4.2s are heavier than 4.2, and none of the 3.5s are lighter than 3.5 are they?

[Seboke]

Ya but none of the 4.2s are heavier than 4.2, and none of the 3.5s are lighter than 3.5 are they?

That's exactly what I thought! Sometimes they come in packs of 3 racks, and the one that is sandwiched in the middle is a scrawny little dude...

[Charcuteryan]

When a restaurant orders ribs they pick a size. They cant compare them like we can. I think the 4.2s are better. Which is more $ per lb.?

[smc51]

I buy my racks of baby back ribs from Sam's Club. 3 racks in a cryo pack. Very Meaty and around 35 to 40 bucks per Cryo Pack.

[Mark R]

Where the heck is Butcher when we need him?

[Doug S.]

I buy my racks of baby back ribs from Sam's Club. 3 racks in a cryo pack. Very Meaty and around 35 to 40 bucks per Cryo Pack.

Ouch the same ribs here at Sam's are approx 23.00 to 25.00 per 3

[chefrob]

When a restaurant orders ribs they pick a size. They cant compare them like we can.

when i order ribs, tenders and primes, this is a way of going with a product that will give me a consistent look and portion. i think this i what the numbers are with regards to the ribs.....never heard of the "light" or "med" references.

[butcher]

I buy my racks of baby back ribs from Sam's Club. 3 racks in a cryo pack. Very Meaty and around 35 to 40 bucks per Cryo Pack.

WOW!!!! I get mine for 2.29/lb (on sale) and pay about 12 buck for 2 racks!!

Where the heck is Butcher when we need him?

I'm still alive and smokin Mark!! :)
I will have to check into this categorization.. can't say that I am familiar with it, just more Labeling BS to confuse people and a way to hike up pricing on certain Sizes I would figure I will look into it

[Mark R]

Ken, see if these help.

http://dodge.uwex.edu/files/2010/06/...-Carcasses.pdf

http://www.ams.usda.gov/AMSv1.0/getf...STELDEV3003285

http://pods.dasnr.okstate.edu/docush...SI-3725web.pdf

[butcher]

from what I can tell, it is a primary and secondary grading, the first number being a muscle thickness in comparison to the standard, and the second number being a fat content... the "light 4.2 and up" should have a thicker muscle mass, and a lesser fat content then the "3.5 and up", And I would totally agree with rob that what it does do is Help Chefs in Restaurants have an ordering system that will bring in Consistent quality of ribs no matter which grading the chef chooses to use,,, one way to easily loose patrons in a restaurant is to give them a different meal, even though they ordered the same thing off the same menu, To the "common back yard smoker" we really wouldn't care too much,,, Price means 75% of my buying factor