THE Place To Purchase The Products YOU Need For Processing Beefs, Hogs and Deer At Home And Learn How The Professionals Do It! We Are Not JUST A Home Butcher Store! We've Been in Business and Processing Meat Since 1949! All Orders Shipped FREE in the U.S.!
We Only Sell Products That We Use - So YOU Only Buy The BEST Products! {We do NOT sell any type of meat products on the website. We only sell meat processing supplies and seasonings.}
Are you tired of the hassle other websites put you through just to place your order? You know.........filling out registration forms before ordering .........entering in passwords and user names..............and going through 6 pages of ordering forms and filling in more information BEFORE............you even find out out your shipping cost and total price! Then place your order here at for the highest quality commercial meat processing products backed by years of our own use!
And We PROMISE that you will know your Total Cost BEFORE you EVEN click the buy button!
EVERY Price you see is your FINAL, TOTAL Price!!
AND AS ALWAYS - FREE SHIPPING IN THE U.S.! [And - Our FREE Shipping is our Standard USPS Priority Mail, First Class Mail or Parcel Post shipping. NOT a sub-standard 4 to 6 week shipping period that some websites offer with their free shipping!]
With Every Order of $100.00 or more we will include a set of our 5 Notebook Size Charts FREE! A $7.00 Value!
You will need approximately one pound of prime rib per person.
Place the rib in the oven and roast until the internal temperature is 125° for rare or 135° for medium. This allows for after-cooking.
High heat will tend to dry your meat, give you less yield and produce an unevenly cooked roast. Always allow the meat to rest once it is removed from the oven. Do not carve immediately.
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Since Ask The Meatman does not sell any meat over the internet, we HIGHLY recommend you purchase the absolute best beef from My Butcher.com!
My Butcher.com offers the top USDA grade of beef: USDA Prime Beef, plus Premium Black Angus, and more - so you can buy exactly the kind of meat you want! ONLY 2% of ALL beef is graded USDA Prime!
All the beef My Butcher.com sells has been carefully aged for a minimum of 21 days. This is very important to insure that the steaks have the proper level of tenderness and flavor.
All of My Butcher.com's meat is freshly cut when we get your order, rather than pre-cut meat being stored frozen like many other steak sellers. Your steaks are always hand-trimmed to your order by highly experienced meat cutters. All of the hand picking, hand trimming, and vacuum packaging of your ordered items is done in a fully USDA inspected facility. Not only do you get the freshest possible product, but this also allows us to take special orders.
Rare: Remove the roast from the oven when your thermometer reads 120° when inserted into the center of the large end of the roast. The smaller end will be slightly more done.
Medium-Rare: 125° to 130° in the center of the roast.
Cooking by Minute per pound method: (For roasts 6 pounds and up)
Rare: 12-13 minutes per pound
Medium-rare: 14-16 minutes per pound
Medium: 17-20 minutes per pound
These times are approximate as all ovens cook differently. Resting periods: Allow at least 15 minutes for a 2-4 pound roast and 25-30 minutes for 6 pounds and up.
1 tablespoon dried rosemary leaves, crushed 3 garlic cloves, pushed through a press 3/4 teaspoon salt 1/4 teaspoon freshly ground pepper 6 to 7 pound beef prime rib roast
1. Heat oven to 350°. Combine rosemary, garlic, salt and pepper in a bowl; press evenly into surface of beef. Arrange roast in a shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not touching bone or resting in fat. Roast 2 1/2 hours for medium-rare (135°) or 2 3/4 hours for medium (145°). Let stand 15 minutes before cutting into slices.
2. Add 3/4 cup of water to roasting pan. Place pan over two stovetop burners over medium heat. Scrape up browned bits with a wooden spoon; cook 2-3 minutes for flavors to blend. Strain and serve with beef.
Servings: 8 Bake/Cook time: 2 h 25 min Carbohydrates: 1 grams Net Carbs: 0.5 grams Fiber: 0 grams Protein: 58 grams Fat: 74.5 grams Calories: 922
Crush the pepper and mustard seeds. Mix all together into a paste and apply to roast. Let sit overnight.
Roast at 350° for 15 minutes per pound (or a reading of 130° on a meat thermometer). Let rest for 15 minutes, then carve and enjoy!
The following basic recipe is for a 4 pound beef rib eye roast, also known as a prime rib roast.
Combine 2 cloves of garlic, crushed (or use crushed garlic from a jar), 1 tsp. Salt, 1 tsp. Cracked black pepper and 1 tsp. Dried rosemary leaves, crushed. Press evenly onto roast.
Place on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water or cover.
Roast at 350° for 18 to 22 minutes per pound for medium rare to medium doneness. Remove roast when meat thermometer registers 135° F for medium rare, 150° F for medium. Remove roast from oven and let stand for 15 minutes before slicing or serving.
With Every Order of $100.00 or more we will include a set of our 
