A prepared ground prime rib meat product and a process for manufacturing
same are disclosed, for shaping into patties, meatballs or the like. The
product consists of a mixture of different pieces of lean and fat beef
prime rib meat, seasoning in the range of 0%-4% and added water in the
range of 5%-20% by weight. The meat consists of portions of rib meat
which have not traditionally been sold or labelled as prime rib meat.
