With a shiny new Fairway just opened in my town, I can buy all sorts of cuts of prime beef. I already stupidly paid a fortune for prime short ribs--the greater marbling meant that I ended up with some very fatty meat. So it seems that for any recipe that uses slow cooking--stews, pot roasts--there's no point in paying for prime. It's probably worthwhile for roast beef and steak, though would there be any reason to buy prime for a roast tenderloin? Would love some guidance here!