I run across this on a forum threshing a restaurant and this was from someone that had worked there, seems like they sell a new grade of meat I didn't know about lol
Steakhouses and fine restaurants use Prime grade USDA certified beef, that's why they charge $15+ per steak, but Olympia buys Choice non-USDA beef and charges for the Prime prices.
I can only remember one time when an inspector followed up on the grade descriptions, and gave out a fine
I use to see it alot when a store was buying no-roll ungraded beef, and the folks making the ads, would put in choice
Ive seen mexican beef-sukarne called choice and or select, even tho it isnt graded that way same as canadian beef- I believe it is graded A, AA, AAA
but ive also seen that up- "graded"
if beef is mis-marked intentionally, it should eventually bite them in the ass, because if it is poor quality, they will lose customers, no matter what they call it.
If the rib are packed export-style or the striploin doesn't have backbone on it then you could reasoneably conclude that it is coming from beef raised over 30 months.
Beef that is close to 30-months but not-exceeding, and showing evidence of being well-marbled in it's kidney, heart, and pelvic fat, can fall into a high-choice category which is equivalent to a low-prime.... you just let it hang on the hook in the cooler a little-longer (between 21 and 28-days)
Here, we have USDA inspectors and State Inspectors... I reckon that the beef they are talking about is close to 30-months, high-choice, state-inspected.
-- Edited by JimmyMac on Thursday 5th of April 2012 09:51:52 AM
