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Old 09-28-2016, 08:45 AM   #31
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I grind round cuts and use it as meatballs or meatloaf.
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Old 09-28-2016, 11:10 AM   #32
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`please tell me, Hammster, that in real life you;re like the loveable cute rodent than your avatar! `i think his name was `'Sniveley` Sneerheart something or other.......boy am `i ever dating myself.........and you've got me on board for grounding it up for meatloaf..........
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Old 09-28-2016, 03:25 PM   #33
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Originally Posted by expatgirl View Post
`please tell me, Hammster, that in real life you;re like the loveable cute rodent than your avatar! `i think his name was `'Sniveley` Sneerheart something or other.......boy am `i ever dating myself.........and you've got me on board for grounding it up for meatloaf..........
Snidely Whiplash was his name. Dudley Do-Rights nemesis. I loved Rocky and Bullwinkle!
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Old 09-28-2016, 03:41 PM   #34
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By law, all beef sold in the United States is graded by the USDA. CAB claims that all of their beef conforms to the highest grade, plus they apply their own standards.


https://www.certifiedangusbeef.com/cuts/grades.aspx

Btw, I'm not making any claim about their quality; just quoting the website
All beef is subject to inspection, but I don't believe it's necessarily graded.

I don't think Angus labelled beef is necessarily graded but instead uses the label Certified Angus.

From the USDA web site:

After meat and poultry are inspected for wholesomeness, producers and processors may request that they have products graded for quality by a licensed Federal grader. The USDA's Agricultural Marketing Service (http://www.ams.usda.gov) is the agency responsible for grading meat and poultry. Those who request grading must pay for the service. Grading for quality means the evaluation of traits related to tenderness, juiciness, and flavor of meat; and, for poultry, a normal shape that is fully fleshed and meaty and free of defects.
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Old 09-28-2016, 03:44 PM   #35
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"Sniveley Sneerheart" sorry expat, but that cracked me up.
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Old 09-28-2016, 04:29 PM   #36
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Originally Posted by Bigjim68 View Post
All beef is subject to inspection, but I don't believe it's necessarily graded.

I don't think Angus labelled beef is necessarily graded but instead uses the label Certified Angus.

From the USDA web site:
...
Hm. Thanks.
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Old 09-28-2016, 04:39 PM   #37
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"Sniveley Sneerheart" sorry expat, but that cracked me up.
Seriously, wouldn't that make a great name for a cartoon character of ill-repute`.......`i'm go to throw this computer away once mine from the `````uS is fixed`.........`i've quit trying to fix things`````````````````````````/
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Old 09-28-2016, 04:58 PM   #38
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Seriously, wouldn't that make a great name for a cartoon character of ill-repute`.......`i'm go to throw this computer away once mine from the `````uS is fixed`.........`i've quit trying to fix things`````````````````````````/
I can think of a national figure for whom that is a great nickname...
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Old 09-28-2016, 05:25 PM   #39
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Yep, GG!

---------------
Back to the topic, I haven't bought round in years - like others have mentioned, I go with a more marbled cut. A cut of beef labeled certified Angus doesn't make any difference to me.
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Old 09-28-2016, 07:10 PM   #40
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At less than $2.50 a pound for non ground beef, I will generally make something work.

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