Carving/meat forks

So, my knife roll is filling out rather nicely, and I almost have everything I need for work. The one necessary piece I'm missing is a meat fork. I've been looking around online, and the usual brands and styles are catching my eye, along with some weird novelty/collectors' pieces (antique mother-of-pearl handles! wallace sterling in my mother's pattern, Rosepoint! et cetera). Anyway, I guess what I want to know is, as far as cooking meat and fish in large cast-irons over a rangetop, what should I be looking for? I love the way Messermeisters feel in my hand, as well as Wusthof's Grand Prix handle, though it feels a little flimsier. I know I could go cheaper and still retain functionality and quality, like if I were to go with a Lamsonsharp or Dexter-Russell. I'd like to know what you guys like, and what you've found to be the most comfortable, durable, and reliable in a meat fork. I know this is a pretty weird question, so thanks for any responses you might give. For what it's worth, my favorite knife in my bag is my Messermeister Meridian Elite 6" offset utility knife, followed closely by my Wusthof Grand Prix 7" Santoku (sans granton). I use the Wusthof more, but the way the Messermeister feels in my hand is like ... heavenly butter.

So, any advice?