USDA certified Tender?

[ssandy_561]

Is this an actual USDA classification or is this something this grocery store came up with to try to sell more beef? I've never seen this before.

[EdF]

It's marketing!

[HorseDoctor]

Check out https://www.ams.usda.gov/services/auditing/tender . Caveat emptor!

[ssandy_561]

Thanks Doctor. But I started reading some of that and my brain started to hurt. 😂
I think I'll try some of it and if it's good I'll try it again.

[HouseHomey]

Thank you for the link doc.

[customtrim]

Don't know about that but I have guaranteed fresh and tender

[Mr. Bones]

Dang, ya gots a lotta yardbirds, brother!

[customtrim]

Mr. Bones those are the new ones 30 more in the yard getting there exercise for the day

[Mr. Bones]

Cool Beans!
I counted ~ 40 in yer pic!!!
Ya shouldn't lack fer any eggs, I reckon,,,

[Huskee]

I bought some of that before and it was really good, in my limited experience. For what it's worth.

[Frozen Smoke]

Avoid the whole thing and just go black or gold grade! It must be a USDA certification. That store would be in deep crapola using the USDA logo and letters if it wasn't.

[RonB]

HOw is it priced compared to choice? That should tell you a lot.

[ssandy_561]

They have whole tenderloin in a bag for $11.99 / lb.
T-bone or Porterhouse steaks $8.79 / lb.
Boneless Rib Eye steaks $10.79 / lb.

Im going to have to go get some beef.

[customtrim]

Bjs has flank for 6.99 their ribeyes I believe are 8.99 and will cut them to any thickness you want

[Troutman]

I’ve seen this before as well. In engineering the ASTM is the gold standard for measuring the requirements for strength in materials like concrete, steel or wood. They test the materials until failure through compression, shear or whatever characteristic is required of that material.

Reading through the ASTM requirements for meat tenderness they shear meat like a hunk of steel and measure the resultant resistance. My only question is who sets the standard, the quality assurance? The guy who gets to chew the meat sets the baseline?

....caveat emptor for sure!!!!

[realdocBBQ]

"Beef cuts being considered for this tenderness marketing
claim will be certified through third party auditing activities." Pretty generic...

[grantgallagher]

https://www.usda.gov/media/blog/2013/08/12/usda-tender-cooperative-effort-us-beef-industry

Was developed a few years ago. Personally ive never seen it in NJ grocery stores myself. Ill be on the look out for it now just out of curiosity.

[RonB]

Thanx for posting this. If I was looking at two pieces of beef that looked similar with the same amount of marbling and one was marked tender, I'd probably buy the one marked tender.

[HouseHomey]

Thank you for the link.

[HouseHomey]

So if it's not tender will they blame the cook or the meat? What if my teeth are dull. Seems a little weird to me. I have not seen it here are we can be nuts.

[Craigar]

When a new store opened up here a couple of years ago, they used the same classification, but they only put it on the ribeyes and filets. Go figure.