Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

And I Thought I Understood Beef Grading

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    And I Thought I Understood Beef Grading


    #2
    Interesting. Thanks

    Comment


      #3
      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.

      Comment


        #4
        thanks for the education!

        Comment


        • Willy
          Willy commented
          Editing a comment
          I got an education myself!

        #5
        I have seen choice with better marbling than the prime at the same store.

        Comment


        • TripleB
          TripleB commented
          Editing a comment
          Yes, so have I. I always check the marbling and go by that. If choice is better marbled, I buy it.

        #6
        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.

        Comment


          #7
          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.

          Comment


            #8
            It's a great article. I sure learned a lot!

            Comment


            • Willy
              Willy commented
              Editing a comment
              Yeah, nothing is as simple as it seems, especially when someone is selling something...

            #9
            Very educational, an' informative article!
            Many thanks fer postin' this
            (Still tryin to figger out what grade "Manager's Special is")

            Comment


            • Willy
              Willy commented
              Editing a comment
              I think "managers special" means it is going to rot in a couple of days.

            • shush
              shush commented
              Editing a comment
              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.

            #10
            Willy , thanks for posting. Great Read!

            Comment

            Announcement

            Collapse
            No announcement yet.
            Working...
            X
            false
            0
            Guest
            Guest
            500
            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
            false
            false
            {"count":0,"link":"/forum/announcements/","debug":""}
            Yes
            ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
            /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here