Quote Originally Posted by buffalobo View Post
BBB = buckin, bawlin and bleedin.
Nice. If I can remember this, I'm going to steal it.

ETA: I forgot to mention: I bought a Standing Rib Roast (official name for Prime Rib since the USDA CONSIDERS "Prime" to be a meat grade and not all Prime Rib Roasts are "prime" grade) 2 years ago for Christmas but for whatever reason we went another route. The roast went into the freezer and got buried. I found it while digging through the freezer this last summer and was mortified to see it had freezer burn. I pulled it out & thawed it. I cut off the bad parts which was almost a quarter of the roast (saved it to make beef stock). I then cut the remaining roast into steaks and noticed the odd color to the internal fat. It seemed familiar but I researched it and sure enough, what I had was 7 - 2" thick AGED (albeit, from the freezer) beef steaks. I grilled 'em up and they were un-arguably the best steaks we've ever eaten. Averaged about $10/ea from my initial cost, but they would have cost more than double that at a restaurant. Of course, I won't treat a cut of meat like that again, but at least I didn't have to throw it all out.