I hear they taste like chicken, but I don't want to find out... 
Speaking of meat though, while I was working last night, I had some awesome medium rare prime rib from the buffet at Petro for lunch. (Which, until one of the hot waitresses reminded me workers weren't supposed to have, I honestly forgot since the last time I worked there.)
MAN, do the cooks in the back do a great job with that stuff. You barely have to cut it.
They're generally cooked in a device that goes by the brand name Alto-Shaam. It's a high-humidity steamer/convection oven that keeps the meat moist and roasts it evenly. But yeah, it's usually not kosher for the kitchen staff to chow down on prime rib unless you want to pay the full price.
In the end, you wind up with about 1/3 medium-rare while the rest is medium-well to well-done and dry as a hockey puck. Prime rib is a luxury item and inefficient as far as restaurant profits go. Ribeye, which is the same cut of meat, is cheaper to toss on the grill and cook to medium-rare per order than a giant hunk of rib that half of it will dry out before it gets sold.
I used to re-heat cuts of last night's prime rib in au jus and serve it the next day for people that wanted well done which is rarity when you have a place that serves prime rib. It was cheaper and didn't involve cutting into a fresh rib for an entree.
Most places start serving prime rib at 4pm. If you want a fresh juicy piece, get there early.
