Could be confusion there. There is an Angus Prime brand that they claim is higher grade than USDA Prime. But not all Angus Beef is Prime. And it’s all overrated as far as I can tell. Not bad, just no better than plenty of other good beef. But it is also better than a lot of other beef available. A lot of that has to do with how it’s been cut packed, stored, etc., not just the grade.
Prime rib was called “prime rib” decades before “prime” was ever a USDA classification. “Standing rib” and “prime rib (with bone)” are synonymous; of course you can get prime ribs without the bone, in which case they’re not standing rib. USDA “prime” grading is not a prerequisite for calling a rib primal a “prime rib.”
Certified Angus Beef is a specific brand of angus beef. It is either upper grades of choice or prime beef. Cite.
Do not confuse this with beef just marked “angus” or “black angus.”
This I understood. But it is an industry designation, especially when describing “upper grades of choice”, which the USDA (to the best of my knowledge) doesn’t do. CAB != Prime, which was my contention while his was CAB = Prime. And ranchers pay for CAB designation, which makes me just a little bit less sure about their claims of better beef.
Oh, I agree with you! Hence the inclusion of the important “Most of it is USDA Choice” in the quote I selected. 
(Although that link does say that there are three numbered sublevels of choice meat. I’m not 100% sure what they are, but maybe it’s broken down like in this link?)
I used one of those for over a decade, sometimes 7 days a week, and just called it a broiler.
There are a lot of places that just do prime rib and that’s how it is. Some do it as a special on certain nights or when they feel like it and then make it and it runs out or they use it for sandwiches for lunch the next day. At least that’s my experience. I’ve never worked at a chain restaurant or ordered prime rib at one.
There’s a difference though. Salamanders were generally intended in restaurants to provide high heat to brown cheese on proteins where it was visible to the cooks, which is why most of them were installed above ovens and at or slightly above eye level, and it was open faced without a door that closed on the product.
A true broiler was inside the oven where you couldn’t see it.
Me so hungy.
Normally I prefer my steaks medium well, but on prime rub I find I like it better kicked up a little more to medium, especially if it’s got much fat. Especially lately, after some stomach issues I tend to like it all slightly more done, not that I dont’ recognize it’s still technically better not so done. Then there’s my dad who wants is “well” done but never just says so, he fuddles around and says “as [close to well/little pink] as possible”… My mom’s not quite that bad, but also falls into the medium well to well category.
I guess since I only used the salamander at my station, it was just the “broiler” and was used for melting cheese on egg dishes and making chicken for chicken caesars and things like that. I worked a 7 day breakfast/lunch shift at a restaurant for a little over a decade. Then we closed for about 4 hours to switch over to dinner. Different equipment was used (or used in different ways) then.