Comments on: When in Rome…Eat Prime Rib http://blogs.kqed.org/bayareabites/2009/02/21/prime-rib-when-in-rome/ Culinary Rants & Raves from Bay Area Foodies and Professionals Wed, 08 Feb 2012 19:41:57 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Denise Santoro Lincoln http://blogs.kqed.org/bayareabites/2009/02/21/prime-rib-when-in-rome/comment-page-1/#comment-65291 Denise Santoro Lincoln Thu, 04 Nov 2010 03:04:18 +0000 http://blogs.kqed.org/bayareabites/?p=2097#comment-65291 Hi Tony -- Thanks for telling me more about the Hindquarter. If I ever go there again, I'll try the prime rib :-) Hi Tony — Thanks for telling me more about the Hindquarter. If I ever go there again, I’ll try the prime rib :-)

]]> By: Conley http://blogs.kqed.org/bayareabites/2009/02/21/prime-rib-when-in-rome/comment-page-1/#comment-65263 Conley Thu, 04 Nov 2010 00:25:18 +0000 http://blogs.kqed.org/bayareabites/?p=2097#comment-65263 Believe it or not, The Hindquarter serves some of the best prime rib I've ever eaten. It's never overcooked and always tender. What really sets it apart from prime rib at other restaurants is the fact that it's smoked over alder wood as opposed to how other restaurants prepare prime rib. I don't think you'll ever find grass fed prime rib in a restaurant and definitely not in a steak house. The majority of commercially raised beef is grain fed, mostly because it's economically cheaper to do so since the steers will fatten up quicker and be sent to market quicker for processing, and they have a better fat marbling, which makes the meat more flavorful. Let's face it. The flavor is in the fat. Aside from that, grass fed beef will naturally have a grassier taste, which some will mistake for "gaminess". So, yeah. When in Rome, just order the beef. It's not going to kill you. Believe it or not, The Hindquarter serves some of the best prime rib I’ve ever eaten. It’s never overcooked and always tender. What really sets it apart from prime rib at other restaurants is the fact that it’s smoked over alder wood as opposed to how other restaurants prepare prime rib.

I don’t think you’ll ever find grass fed prime rib in a restaurant and definitely not in a steak house. The majority of commercially raised beef is grain fed, mostly because it’s economically cheaper to do so since the steers will fatten up quicker and be sent to market quicker for processing, and they have a better fat marbling, which makes the meat more flavorful. Let’s face it. The flavor is in the fat. Aside from that, grass fed beef will naturally have a grassier taste, which some will mistake for “gaminess”.

So, yeah. When in Rome, just order the beef. It’s not going to kill you.

]]> By: Tony Gutierrez http://blogs.kqed.org/bayareabites/2009/02/21/prime-rib-when-in-rome/comment-page-1/#comment-33871 Tony Gutierrez Mon, 24 May 2010 18:42:52 +0000 http://blogs.kqed.org/bayareabites/?p=2097#comment-33871 Believe it or not, The Hindquarter serves some of the best prime rib I've ever eaten. It's never overcooked and always tender. What really sets it apart from prime rib at other restaurants is the fact that it's smoked over alder wood as opposed to how other restaurants prepare prime rib. I don't think you'll ever find grass fed prime rib in a restaurant and definitely not in a steak house. The majority of commercially raised beef is grain fed, mostly because it's economically cheaper to do so since the steers will fatten up quicker and be sent to market quicker for processing, and they have a better fat marbling, which makes the meat more flavorful. Let's face it. The flavor is in the fat. Aside from that, grass fed beef will naturally have a grassier taste, which some will mistake for "gaminess". So, yeah. When in Rome, just order the beef. It's not going to kill you. Believe it or not, The Hindquarter serves some of the best prime rib I’ve ever eaten. It’s never overcooked and always tender. What really sets it apart from prime rib at other restaurants is the fact that it’s smoked over alder wood as opposed to how other restaurants prepare prime rib.

I don’t think you’ll ever find grass fed prime rib in a restaurant and definitely not in a steak house. The majority of commercially raised beef is grain fed, mostly because it’s economically cheaper to do so since the steers will fatten up quicker and be sent to market quicker for processing, and they have a better fat marbling, which makes the meat more flavorful. Let’s face it. The flavor is in the fat. Aside from that, grass fed beef will naturally have a grassier taste, which some will mistake for “gaminess”.

So, yeah. When in Rome, just order the beef. It’s not going to kill you.

]]>