Interesting information on Prime Rib

[Faster horses]

I was double-checking how to cook a Prime Rib and found this online. I thought it was very interesting. It includes photos showing the difference between Prime Grade Prime Rib and Choice Grade Prime Rib. Anyhow, for whatever it is worth, I thought I would share it here.

http://www.simplyrecipes.com/recipes/prime_rib/

[Traveler]

I love good Prime Rib, but have you ever been with people, generally in a restaurant setting, that complain about how much fat is on it? The real Prime seems to be a turn off to some, especially city type women we've been out with, who really have no idea what they're bit*hing about. Hard to please everyone.

[Faster horses]

There's one in every crowd.

[Mike]

I have seen the time that "Prime" just wasn't worth it. Way too much seam fat as opposed to actual marbling. There is only one cut that will please a city woman, a "Filet" mignon. And it can even be graded "Standard" because of zero seam fat.

I suppose the reason that Prime is so much more expensive is that it takes seven times more energy to put on a pound of fat than it does lean muscle.

[Faster horses]

We get our beef from a ranch east of Miles City. They feed them and then take them to Quality Meats in Miles City to be processed and sold. They all grade choice or better and that meat is awesome. I wish everyone could taste their beef. The demand isn't there for half beefs, or so Quality Meats said, because people just can't afford to spend that much at one time. I asked what just the processing was and I think it was $700. I had no idea processing had gone up that much. Time to learn to do it yourself, but boy, that is a job!!
I liken it to shoeing horses.....it's really hard to cut up and wrap a beef.

[Big Muddy rancher]

Processing is pricey but like you said it's hard work and twice as hard if your not set up real good.
I did a pig and three deer last fall and have a couple steers to do but think I might call around and find someone to do it.

[Faster horses]

Processing is pricey but like you said it's hard work and twice as hard if your not set up real good.
I did a pig and three deer last fall and have a couple steers to do but think I might call around and find someone to do it.

I don't know whether to say "I don't blame you" or "you are a wise man." I'll let you pick.

[Big Muddy rancher]

You know that old saying"Great minds think a like,"

[PPRM]

I have no desire to cut meat. We used to cut our own deer and elk. And, that was fine. It is much like shoeing horses. I know I don't have the back for it.

I Love fat on a Prime Rib. I call it "Meat butter". When I looked at the pictures, I would of chosen the prime grade. My opinion is marbling is ok, select bulls for less exterior fat. Hard to find, but they exist.