"Ribeye. Let's see. That's down by the brisket, in the chest isn't it?" :shock: :shock: Faster horses - this is a prime example of why these posts are so important! Maybe some of these people who are raising cattle can really learn something - ANY thing would be a help! Sooner or later - what goes around comes around!Faster horses said:JB, you have got to be kidding!
Reminds me of the other day when I was talking with a rancher about carcass information on bulls. He said he knew a 'little bit' about it. So I showed him an information sheet and when we got to ribeye info, he said "Ribeye. Let's see. That's down by the brisket, in the chest isn't it?"
And on the bull, that's not grease, that's MUSCLE!!! :lol: :lol: :lol: :lol:
nr said:Here is some confusing terminology which ranchers don't seem to have problems with fortunately:
Why does a pork BUTT roast come from the shoulder??
One thing that kind of baffles me, is when buying a purebred Angus bull, everyone wants and looks for a bull with a big rear end. However, Angus is a maternal breed and a big rear quarter is a sign of a paternal breed~Charolais, Limo, etc