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And I Thought I Understood Beef Grading
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That's a good read. And makes me want to only look for stuff like CAB choice, versus the prime that might be a dairy cow or something less desirable.
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We're all essentially eating veal, not beef. It's all too young. It's not really beef until it's 3 years old. You see the best steaks around the world, and most of them come from cows that are older. Steak (R)evolution in an interesting documentary about that.
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I've stuck with CAB recently mainly because of consistency. It's the only brand my butcher carries. It's probably best described as "high choice". They do offer a CAB Prime but he rarely carries it because it doesn't seem to sell (expensive). Outside of that I agree with the article, the choice strips and rib eyes at Costco and Sam's are just as good as most of the so-called prime I've seen and costs 15-20% less. I'm afraid we get jaded and way over think what is generally some pretty good meat nationwide.
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Very educational, an' informative article!
Many thanks fer postin' this
(Still tryin to figger out what grade "Manager's Special is")
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Roughly 15-20 years ago, the Food Lion near us got in a heap of trouble because they kept re-labeling their meats. The were so lazy, they didn't even remove the previous labels. I still do not buy meat there. I have seen "Manager's Special" and "Butcher's Choice" put over expiration dates and prices marked down. No thanks.
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