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SAMIAM · 12-03-2007, 06:41 AM

I don't often jump in to the restaurant thread but I just want to put in my .02 on the "fatty prime rib" complaint.That big circle of fat that comes right in the middle,as well as the surrounding fat cap and the marbling, is the result of the steer being "finished" or fattened on corn,grain and oats in the months before it is processed.It is what gives the rib it's flavor and tenderness.The higher the grade....the more fat.Eagle would be dissapointed to get a USDA Prime cut,since it has the most fat of all.I would suggest that he finds a low end supermarket and buys something ungraded or USDA Commercial,since that comes from a steer that has been fed on grass and not fattened for market.It looks like it has been painted red with very little fat.

12-03-2007, 06:41 AM	#15
SAMIAM Senior Member Join Date: Apr 2004 Location: Moultonborough Posts: 2,846 Thanks: 328 Thanked 1,628 Times in 563 Posts	I don't often jump in to the restaurant thread but I just want to put in my .02 on the "fatty prime rib" complaint.That big circle of fat that comes right in the middle,as well as the surrounding fat cap and the marbling, is the result of the steer being "finished" or fattened on corn,grain and oats in the months before it is processed.It is what gives the rib it's flavor and tenderness.The higher the grade....the more fat.Eagle would be dissapointed to get a USDA Prime cut,since it has the most fat of all.I would suggest that he finds a low end supermarket and buys something ungraded or USDA Commercial,since that comes from a steer that has been fed on grass and not fattened for market.It looks like it has been painted red with very little fat.