New "grading standard" for beef........Good or not... - Page 2

Desertdi · ‎03-13-2010

Is it really a grading standard........or just a description? Some people might not know that bottom round may look pretty, but it's tough as shoeleather if you put it on a grill..............

And I had a girlfriend who put filet mignon in the pressure cooker......"to tenderize it enough to feed her dog".............

♥Surface of the Sun♥

Sooner · ‎03-10-2010

@Jan99 wrote:
Yes it is important what a piece of meat looks like, but to say the way it looks is more important than the grade of meat is not true. There is a big difference in the quality of beef so the grade that is assigned is important. Differences include the age of the animal, the type of feed given, open range grass-fed, closed pens, etc. A steak may look good, but if it's a lower grade of beef, you can bet that the taste and tenderness will not be as good.

Beef grading is a very complicated and very subjective business in the field. Yes, grade is important, however at the supermarket, what you buying varies greatly in quality even within the general grade categories (and there are many levels and factors in each category).

I am saying that as you stand at the butcher case and view the steaks offered, there will be maybe 20 steaks of each cut, and if you start to look at them the quality varies sometimes a lot. Also, sometimes you'll find beautiful steaks in the lesser price range, and some not so great ones in the high price range. IF you know and understand what you are looking at. Don't buy on cut and price; buy on the meat you are looking at and get the best ones in the case. Educate yourself if you care about price and value.

I will often buy, even if people are coming to dinner, steaks of various cuts because the steaks themseves are the best looking in the case. I don't just automatically buy all strip steaks or rib or whatever. I buy the best looking ones. Sometimes I see ones that just stop me in my tracks (I always swing by the butcher case) and have them wrap it up because it looks so good.

We raised cattle, and our young beautiful grain and grass, hormorne and antibiotic free beef was as good as any you can buy. When we shipped steers to market, ours brought the highest prices of the day on the hoof almost every time we shipped.

Buyers bought our prime steers at high prices compared to most of what went through the auctions. So we were educated about it from the people who butchered and cut the meat for us as well as by talking to people at the sales barns when we sold steers. What you see in the case varies in quality by lot and carcass. Look for those bargains!

novamc1 · ‎07-02-2015

Costco had the USDA Prime grade of rib roasts I was hoping to find there this morning at $15.99 per pound. Both standing ribs and boneless and both Prime and Choice were selling briskly.

After what I paid for 7.5 pounds, I hope my refrigerator doesn't break down before I get to cook it. And my oven better not give out on me, either!

Sooner · ‎03-10-2010

@novamc1 wrote:
Costco had the USDA Prime grade of rib roasts I was hoping to find there this morning at $15.99 per pound. Both standing ribs and boneless and both Prime and Choice were selling briskly.

After what I paid for 7.5 pounds, I hope my refrigerator doesn't break down before I get to cook it. And my oven better not give out on me, either!

If your freezer quits, I'm available to help my new best friend!