Doctor P
<font color=navy><font color=navy>Chocolate covere
- Joined
- Jan 24, 2000
- Messages
- 6,550
This outcry amazes me, frankly. First of all, I strongly suspect that many of the folks complaining have never actually eaten prime rib, but rather have eaten something else that was "called" prime rib. This is especially true in buffet restaurant. Having learned this from a butcher who got very livid at a golf course where they paid for a "prime rib" buffet, I became aware that prime rib is NOT a cut of meat. It refers to a specific cut of meat and a specific GRADE of the meat. To be called prime rib, the beef must be graded as prime. There is very little prime meat sold in the U.S. and very, very few restaurants serve any prime graded meat (including very few that serve prime rib). This is for two reasons: the amount of fat in prime grade meat (of any cut) is so high that most Americans simply do not like it as well. Second, of course, is the cost. Now, there is a lot of meat sold by meat purveyors that is called "prime rib" that actually is not prime rib. If Disney had been actually serving true prime rib, which is possible, I think the taste preferences, health considerations, and cost all would factor into discontinuing on the buffets. I do also agree that the flavor of a loin roast will generally appeal much more to the average person's palate than true prime rib. After I started substituting sirloin and sirloin tip for rib eye and prime rib in our house, I never had a complaint about the fattiness of the meat nor did we have as much waste.