No Roll

[ChefBlue]

when they say no roll rib eyes

does that mean they are not graded??

thats what someone told me recently

I was just always under the assumption it was a diifernt version of the primal cut

export rib, 109a , ect

[Derek Cooks]

No roll = not GRADED. When beef is graded, they roll on the grade - those familiar blue stamp marks. All beef is inspected, but not all is graded as that costs extra. As the carcasses go by, they (the packer) can decide not to have some graded. They then sell this as good beef - the marketing spin being that, "hey, it wasn't graded so at least SOME of it must be choice, eh?" Wellllll, maybe...maybe not...

For some reason the expression "you get what you pay for" comes to mind - but in some situations and some operations, no roll is the perfect answer...

[FishinChef]

I believe the term comes from the grading process the USDA inspectors use when evaluating a side of beef. They either roll a stamp down the side grading as Prime, Choice, or Select. If the product is not graded, it is not stamped hence the term "no roll". Depending on the aging and cut, no rolls do have a use in the kitchen. A no roll ribeye slow cooked in an alto sham or equivalent for prime rib can perform well. Cut steaks for the grill are a little more tricky; usually it depends on the aging and your meat cutter. I've sampled a properly aged no roll next to select/choice and although there is a difference, in the product I tasted it was marginal. Guess it depends on your market as well. I would think in Montana the average consumer would be very concious of meat quality; being cowboy country and all.

Looks like Derek beat me to it while i was typing

[Derek Cooks]

Translating from the Scotch probably slowed you down some...

[Kelly Johnson]

No roll isn't always a inferior cut either.
It costs the rancher to get the beef graded.

He ahs 200 head going to market and he knows pretty well which will make choice he gets it done...maybe 30 head.

The rest select? Depending on the spread btw select and no roll he may make more profit by selling the "select" beef at no roll proces because he cuts out the grading costs.

But sometimes they suck too;)

As stated...the bigger primals your gonna roast can be a pretty good deal if you know what your doing. No roll strip loin into steaks you'll want a mallet and ketchup handy.

[Derek Cooks]

FishinChef - an apology. For some reason I keep getting you confused with Justwingit; a person I'm led to believe is challenged by the King's english.

I didn't mean to imply YOUR ability to handle your Scotch...

KELLY! Where've you been dude? I'm gonna call you, yes I am...

No Roll = Pot Luck. Sometimes the pot is good, sometimes it's only..."hey, where's my tenderizer?"

[FishinChef]

FishinChef - an apology. For some reason I keep getting you confused with Justwingit; a person I'm led to believe is challenged by the King's english.

I didn't mean to imply YOUR ability to handle your Scotch...

No problem, apology not necessary (you see, I'm not very good with scotch either)