The trouble is that it is not a marbling issue with the Woodshed's prime rib, it's solid fat. I love marbling but more than one quarter of the prime rib I ordered was a big hunk of solid, gristly, white fat. It probably doesn't have to do with the quality of the meat but just careless cutting or something. More proof that they don't give a darn anymore or the chef/owner can't handle the micro-managing necessary to run a decent restaurant.
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