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Is prime rib the über meat?

u
uberboi Apr 18, 2007 01:47 PM

There has been a lot of talk about this 'round the water cooler as of late. I say no, my über meat is a center-cut filet. Thoughts?

  1. cristina Apr 19, 2007 10:05 AM

    My uber beef is the Argentine cut called vacío. For pork, it's macizo--the muscular part of the haunch. For all other meats, it's goat. Fish? Whole red snapper. Seafood? Kumamoto oysters, freshly shucked.

    1. j
      Jimbosox04 Apr 19, 2007 08:44 AM

      Pork Fat Rules !!!! Anything not good for you is the Uber !!

      1 Reply
      1. re: Jimbosox04
        Gary Soup Apr 19, 2007 09:59 AM

        Let us not forget duck fat.

      2. macca Apr 19, 2007 08:38 AM

        I wish I could decide!! Sometimes I love a pork butt- slowly roasted for 8+ hours. Then, there are times when nothing but a rack of lamb will do the trick Of course, I can't forget those days when it must be a NY sirloin on the grill. And, we can't deny that there is nothing more comforting than a perfectly roasted chicken. Tonight it is liver and onions- and although not really a meat, it is something I crave a few times a year. Good thing I don't have to pick a favorite!!

        1. u
          uberboi Apr 19, 2007 08:24 AM

          Thanks for all the great responses. You've all definitely expanded my über meat horizons beyond just beef. I wanted to bring this topic up because of all the "media hype" around prime rib these days. Still definitely not a fan though, particularly when it's sliced thin and toasted on a bun. For whatever reason, it gives me severe "intestinal discomfort."

          1. MVNYC Apr 19, 2007 07:40 AM

            Well i too would not consider anything part of a cow to be the uber meat. the best part of the cow to me is either the new york strip or the skirt.

            My uber meat is raw maine diver scallop. Freshly shucked of course.

            1. s
              swsidejim Apr 19, 2007 07:29 AM

              bone in filet, or a porterhouse are tops on my list. Prime of course.

              1. c
                CDouglas Apr 19, 2007 07:24 AM

                Filet is great - as a vehicle for good, scratch sauce Bordelaise.

                Rib 9, from a true Prime graded, aged, standing rib roast is certainly the über cut of beef.

                1. Carrie 218 Apr 18, 2007 09:11 PM

                  My über will always be foie...

                  1. Gary Soup Apr 18, 2007 09:08 PM

                    I wouldn't consider anything beef the über meat. It's got to be pork or lamb. I'll nominate red-cooked pork trotter or rack of lamb.

                    1. m
                      mpalmer6c Apr 18, 2007 05:43 PM

                      Filet mignon is tender, but has little flavor. I'll take the ribeye steak, aka delmonico, and a loin or rib lambchop.

                      1 Reply
                      1. re: mpalmer6c
                        lunchbox Apr 18, 2007 08:59 PM

                        I'm with you, mpalmer6c & venera-
                        Ribeye has the best combination of marbling, fat and lean as far as I'm concerned. REAL "Prime rib" is from the rib primal (aka: standing rib roast, cowboy steaks, delmonicos...etc), though I prefer it seared or grilled vs. carved.
                        It really gets me riled up when a certain chain of toasted sandwiches says they're serving "prime rib" when it is likely they're actually serving top-, inside-, or even bottom round.

                      2. h
                        Humbucker Apr 18, 2007 04:12 PM

                        If calories are not an issue, then pork kakuni (japanese stewed pork belly) is the uber-meat.

                        1. v
                          venera Apr 18, 2007 02:23 PM

                          My über meat is a Delmonico.

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