I'm certainly not complaining, just wondering!
Seriously, at Loblaws in Ajax, the beef back ribs are a frugal-worthy $11/kg. Compare that with the prime rib, at $32/kg, the ribeye steaks, at $39/kg, and even some other cuts like stew meat, at $15/kg, eye of round, at $20/kg, and oxtail, at $19/kg. Would I really be paying more for 'value' cuts than for what is basically prime rib or ribeye steak and have the butcher be OK with it? Again, not complaining, just wondering. What are some experiences you have had with a beef cut that is a lot cheaper than its taste would indicate?