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Jul 24, 2006 01:35 AM

Ruby Tuesday's "Triple Prime" burger?

Just saw a commercial in which they claim the burger is made of ground prime filet, prime ribeye, and prime sirloin. Frankly, I don't understand why they'd use those cuts for a burger, and I'm not a big chain eater, but I do travel a fair amount and find myself with limited options from time to time. Has anyone tried one?


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  1. I can't attest to the Ruby Tuesday burger, but I can say that the best burger I've had is made from ground sirloin (Shake Shack here in NYC) and the flavor difference is enormous.

    1. Had a triple prime burger today (don't throw rocks, please, someone gave me a gift card that I have to use up) to see what it was like.

      Not very good. On a scale of 1-10, about a 5 (a Burger King Whopper is a 4; an In-N-Out double double is about an 8).

      Not worth the effort, I should make my own on the grill at home with some home fries. I would be a much happier person.

      1. Its a marketing ploy to sucker the general public who would not know that the best burgers do not come from lean beef. It is not intended to be a stellar burger, just to sell more burgers.

        2 Replies
        1. re: ChinoWayne

          Right, that's what I was thinking. Those didn't sound like ideal cuts to make burgers out of. . .

          1. re: Covert Ops

            Precisely my initial reaction. Tell me it's made from prime chuck (if there is such a thing) and then we'll talk. Oh well. What else should I expect from Ruby Tuesday's, eh.


        2. Since when is Ribeye lean meat? Ribeye sounds like an interesting cut to make a burger out of, maybe cominbed with chuck.

          BTW, I had a sirloin burger today at a local diner here: way too dry!

          1 Reply
          1. re: tamerlanenj

            Prime is the highest grade US meat, but it is also the fattiest grade. The marbled fat melts and helps to keep the meat moist.

            Choice is the 2nd highest grade, and Select is third.

          2. I was thinking that Prime grade meat with give a decent fat amount (which is what usually make a chuck burger so tasty.)

            That being said, you can grind any blend of fat to lean when you are making burgers. I've seen lots of grilling books recommend tenderloin for burgers (which I find strange, as it is usually pretty bland.)

            It sounds like a marketing gimmick I guess, but I'll have to try one myself before I judge. Best burger I had recently was at a golf course (Jeffersonville in Norristown, PA.) They called it a Kobe, but I'm sure it was just American Wagyu.