Quote:
Originally Posted by CFrance
You seem very knowledgeable about this, slipcovers. Back a few decades ago, Prime rib roast was a standing rib roast of a prime cut of meat. In a restaurant, a slab of meat called prime rib was cut from that. I think somewhere along the line people started referring to the roast or slab as prime rib even if it wasn't a prime grade.
Am I anywhere near correct?
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I believe that you are correct. I also believe that since I was a youngster, the grading requirements have been reduced a notch, i.e. what was once choice is now prime and so on.