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Old 03-20-2007, 06:37 PM   #71
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Quote:
Originally Posted by Andy M.
What do you end up buying? Select grade? Those prices are outrageous. I buy choice grade meats from Costco regularly and have been quite pleased with it. A cryovac ribeye section is less than $10/Lb.
Andy...

Thats more in the ball park...Here whole bonless rib-eyes can run 6.99 to 7.99 per lb. for USDA Choice beef as an advertised special. Indiviual packages (2 to 4 steaks) can run $1.00 to $2.00 more per lb. Non ad prices run higher of course. But not $18.00 Lb. That is "Highway Robbery"!
Where are the Texas Rangers???
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Old 03-20-2007, 08:52 PM   #72
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Quote:
Originally Posted by Uncle Bob
Mr P...

Just curious....Where do you buy your beef. What's the name of the grocery etc.

Thanks...

Uncle Bob
I have no loyalty to any vender/grocery or shop. I buy what looks the best (only choice) at the time, if nothing looks good, marbling thickness etc, I don’t buy. But sometimes even what looks good, marbling etc isn’t good, regardless of where I buy.

I haven't tried Cosco meats yet, nor Sams club, I'm not a member of either. I hear some say they have great meat. Donno.
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Old 03-20-2007, 09:01 PM   #73
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Originally Posted by Uncle Bob
Mr Tom....

Just some FYI. Make sure the beef you are buying in supermarkets is "Choice" grade beef. Many chain stores have moved down a notch to "Select" grade. A fancy sounding name that aludes to "Selected" just for you in advertising campaigns etc...What you order in the better restaurants is at least Choice or even Prime grade beef. With only 2 to 3 percent of cattle graded as Prime, most of it is going to the restaurant world especaillly the 'white table cloth" ones. Some goes to up scale butcher shops where it takes a Kings Ransom to buy it. Again seek out "Choice" grade cuts and you will surprise yourself at what you can do with them.

Enjoy.........
Yup. Select is for dogs. I understand even choice has levels now days. Have you heard of that?
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Old 03-20-2007, 10:54 PM   #74
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I was in the netherlands the last few weeks, and all I can say is the beef here is much better.
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Old 03-21-2007, 08:34 AM   #75
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Originally Posted by Mr. P
Yup. Select is for dogs. I understand even choice has levels now days. Have you heard of that?
USDA meat grades are based on national uniform standards of quality. These 'grades' are applied by trained, experienced USDA graders. These guys/gals are routinely checked by subervisors to make sure they are interpreting and applying the standards properly. A USDA whole Choice rib-eye must have met the same grading criteria/standards regardless of when or where you purchased it. There are 8 different, distinct grade levels. There are no "levels" of the USDA Choice grade for beef..
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Old 03-21-2007, 09:03 AM   #76
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Uncle Bob:

What are the 8 levels? I know Prime, Choice, Select and No Roll.
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Old 03-21-2007, 09:12 AM   #77
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Andy...

Prime
Choice
Select
Standard
Commercial
Utility
Cutter
Canner.

"No Roll" is not a grade, but rather means beef that has not been graded.
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Old 03-21-2007, 09:57 AM   #78
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Thanks, UB.
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Old 03-21-2007, 10:59 AM   #79
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Quote:
Originally Posted by Uncle Bob
USDA meat grades are based on national uniform standards of quality. These 'grades' are applied by trained, experienced USDA graders. These guys/gals are routinely checked by subervisors to make sure they are interpreting and applying the standards properly. A USDA whole Choice rib-eye must have met the same grading criteria/standards regardless of when or where you purchased it. There are 8 different, distinct grade levels. There are no "levels" of the USDA Choice grade for beef..
Technically true, however, there are ‘quality’ levels within each retail grade based on fat content. So, in my humble opinion there are ‘levels’ within a grade.

Percentage Intramuscular Fat
USDA Quality Grade
Degree of Marbling
11% and Above Prime+ Abundant 00-100
9.5% - 11% Prime° Moderately Abundant 00-100
8% - 9.5% Prime- Slightly Abundant 00-100

7% - 8% Choice+ Moderate 00-100
5% - 6% Choice° Modest 00-100
4% - 5% Choice- Small 00-100

3.5% - 4% Select+ Slight 50-100
3% - 3.5% Select- Slight 00-50
2.5% - 3% Standard+ Traces
2.5% and Below Standard- Practically Devoid
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Old 03-21-2007, 12:03 PM   #80
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Originally Posted by Mr. P
Technically true, however, there are ‘quality’ levels within each retail grade based on fat content. So, in my humble opinion there are ‘levels’ within a grade.

Percentage Intramuscular Fat
USDA Quality Grade
Degree of Marbling
11% and Above Prime+ Abundant 00-100
9.5% - 11% Prime° Moderately Abundant 00-100
8% - 9.5% Prime- Slightly Abundant 00-100

7% - 8% Choice+ Moderate 00-100
5% - 6% Choice° Modest 00-100
4% - 5% Choice- Small 00-100

3.5% - 4% Select+ Slight 50-100
3% - 3.5% Select- Slight 00-50
2.5% - 3% Standard+ Traces
2.5% and Below Standard- Practically Devoid
Very Technically true...However IMHO is of little or no use to the avg. consumer in this forum who is buyng meat for their table. These subtle differences are only visible to the most well trained, experienced eyes and equipment. Excellently prepared "choice" beef is excellent. Poorly prepared "Prime" is fair at best. For my money, I would prefer to discuss preparation methods and ideas rather than to discuss the intricate technicalities of the USDA beef grading System.

Do enjoy.....
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