What are you paying for meat?

[aris]

Prices i'm being quoted are £7 to £9 per kilo for Brisket
around £5 /kg for bone-in shoulder - with the rind.

Beef ribs - around £5-£7/kg for Jacobs ladder. I'm still trying to find the difference between jacobs ladder and flat rib. The jacobs ladders i've seen look to be more than 50% bone - so not necessarily good value.

Ribs I usually get from booker - so about 20-25 pounds for a 10kg box depending on type.

This is in the South-East around Herts and Surrey.

[keith157]

aris when you buy a rib of beef on the bone that has been trimmed the Jacobs Ladder is the bit they cut off, flat ribs come from the flank, next to where the brisket is as to short ribs, well your guess is as good as mine, or better as I've seen them in different sizes.

[aris]

aris when you buy a rib of beef on the bone that has been trimmed the Jacobs Ladder is the bit they cut off, flat ribs come from the flank, next to where the brisket is as to short ribs, well your guess is as good as mine, or better as I've seen them in different sizes.

Thanks keith - that is what I suspected. So basically flat rib is flat of brisket - with the rib bones attached?

All the butchers I ask seem perplexed

[noxskuses]

Morrisons sell 'beef bones' for £2.99 per kilo which are essentially beef ribs (Not sure which cut). They have plenty of meat on them and are excellent value. The butchery department get them in big bags, which I just buy from them. Just also bought Angus Short Ribs from Campbell meats, which were excellent and had a ton of meat on them. Looked like brontosaurus ribs on the plate

[Saucy Pig]

Yes I'm from Stoke on Trent.
The abattoir has a farm shop attached that's always busy with local restaurant owners and folks filling the freezer.
We're not talking competition quality meats here, the briskets are mostly all flat with a small point, but its more than good enough for serving to friends and family. And yes I can be sure that its all British if not even more local as its not a massive place.

Nick

[YetiDave]

So basically flat rib is flat of brisket - with the rib bones attached?

So THAT'S what the bone in brisket I keep seeing at the market is! Those things are freakin' huge. I made pepper stout beef with them once, it was to die for

[keith157]

As I said the flat rib is NEXT to the brisket, I don't have the schematic of the cuts I posted last time, it is the bone in flank. If you look at a rack of belly ribs, the almost triangular section with the flap of skin is where the brisket is, then there are more bones (flat rib) then a section without bones which, as aris mentioned in the last post, is also sold as boneless flank.

[aris]

Well the butchers I speak to seem to be clueless - all beef rib to them is 'jacobs ladder'

I'm led to believe from one of Toby's post that 'flat rib' is cheaper than Jacobs Ladder which comes from just below the rib roast?

I think I will have to visit personally and see what they have.

[keith157]

It should be a lot cheaper as the rib roasts are premium cuts and the flat ribs, if not bought as such used to end up as mince.

These aren't the best pictures (they're from Amazon)

This is a Jacobs Ladder cut from the top of a rib roast



This is a really bad picture of beef ribs (sorry)



I'm sure Wiki will have some better pics for you, they have some good comparisons of UK & US butchery cuts.

[aris]

Hmm, ok so the magic question, what to ask the butcher to get - and what is a reasonable price or flat ribs over Jacobs ladder.

Arent there standardised codes for various primal cuts of meat in the UK/EU?