did you forget select? or am i missing something?

Burgermeister wrote:

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fdarn wrote:

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did you forget select? or am i missing something?

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 THAT'S the one I was thinking of. But that's the new term for "good". right?

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 I have no idea. I guess i am not old enough to remember GOOD

Here's an excert from the USDA's United States Standards for Grades of Carcass Beef:

Eight quality grade designations -- Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner -- are applicable to steer and heifer carcasses.

Except for Prime, the same designations apply to cow carcasses.

The quality grade designations for bullock carcasses are Prime, Choice, Select, Standard, and Utility.

There are five yield grades applicable to all classes of beef, denoted by numbers 1 through 5, with Yield Grade 1 representing the highest degree of cutability.

When officially graded, bullock and bull beef will be further identified for its sex condition; steer, heifer, and cow beef will not be so identified. The designated grades of bullock beef are not necessarily comparable in quality or cutability with a similarly designated grade of beef from steers, heifers, or cows. Neither is the cutability of a designated yield grade of bull beef necessarily comparable with a similarly designated yield grade of steer, heifer, cow, or bullock beef.

Now up reading here, i did think of Commercial but as Femalecutter96, but I thought standard and commercial was two of the same. And Good was replace in wording to Select. Too, Burgermister, now there a cutter that been around for a while, Your giving up you age there ..lol

Too wording change,,,,
How many customer after that did you get thinking that Select was a higher grade then Choice. If around back in 1988, i think was the year it changed, i started cutting in 1989.
""Well, it is Select that means it is better "" If You want leaner beef then Yes, taste and tenderness NO.

NOTE : to the Select Markets, when it was called Good. or being if a market went from Choice to Good grade They got killed in sales. Having to go back too Choice.

BUT, How many of you know that 30% of Cattle coming off feed lot grade Select , even tho. feed right by the same animal that graded Choice or Prime. Also, Now they may have changed it. BUT if that 12th ribeye doesnt have so many Centimeters in it. Talking size, I think is 22 or more. it is down-draged even with the right Marbleing to grade as Prime. It will be graded as select, So with that in thought, you can fine a buy now and then.



HERE another Question, Why does Beef some time have a Dark Color to it ? One of two reasons Why

another, Do You know what to look for in judging Age, how old a animal was or if it was a Steer or Heifer ?

-- Edited by Seattle2TexasX on Friday 4th of May 2012 11:23:30 PM

Only 7 tho.. lol trying to trick us.. Prime, choice, Select, standard, Utility, cannier and Cutter

  Seattle2TexasX, you off one year on name change it was in November, 1987 that name Good was changed to Select, I was working a Sack & Save in Pensacola, Fla. Our beef came from IBP

Myself I always thought IBP had a lot to do with this. It was during the time they were eliminating their competition. meatpacking plants either had to go the way of IBP or go out of business. That left the big four, IBP, Excel, Monfort, Swift. In the early 1980’s more than 1,000 meatpacking plants closed, and many companies got deep wage concessions from unions to survive. incomes averaged around $30,000 per year in 1981.  IBP would come in, buy out plants, their cutters were not welcomed back. IBP would imported a largely immigrant work force to man the plants, wages averaged $7 per hour, or $14,600 per year.

As the meat packing industry had become dominated by four firms and their industry practices – such as the higher speed chains –they needed cattle, the pubic didn't very often buy USA Good but when the grade was changed to Select they then had plenty of cattle to run. Which by doing so the chances of food contamination began to rise. Concentration affects the public health, not just its pocket book. It creates a system whereby a food-borne pathogen may be distributed to a large population of consumers.

In 1995 when USDA began investigating IBP’s preferential contracts with large suppliers,  Representative Republican Pomeroy joined two other Representatives – Democrat Tim Johnson of South Dakota and Republican Joe Skeen of New Mexico – in introducing a bill that would have made the anti-competitive practices of the packers illegal. Pat Roberts, then chairman of the House Agriculture Committee and a Republican Senator from Kansas, never scheduled a hearing for the bill. Between 1987 and 1996 Pat Roberts received $178,750 in campaign contributions from the meat industry. He ranked tenth on the list of recipients according to the amount of money received. During the same time frame Roberts received $129,500 in campaign contributions from meat and poultry processing interests, ranking first on the list. Between 1987 and 1996 Roberts received $19,000 in speaking fees from meat producing, packing and processing industries.

anyway I always thought that their money got that change

A lot of no-roll on the market, no-roll means ungraded, it's cheap, very cheap, but the issue with no roll is dark-cutters or cherry beef
it's not consistent, the cornerstone of any meat market, any meat department is consistency.

I've seen stores sign this as "value grade" beef, and here lies the dilemma- will your average customer take the value trade-off over quality?????
will your customers buy a rib-eye for 5.99lb but not 8-9.99 lb for select or choice?

30 years ago leg quarters were one of the best sellers being 19-29 cents per lb on sale, but off sale, many stores cant sell leg quarters at 89-99lb

whats different today?? most customers know leg quarters have alot of waste, and there is less of a frugal attitude today-even for foodstampers.

most chain stores sell a tube 73/27% price burger-we can all say its garbage, but they do sell it-
many independents wont even carry it-they dont want it to reflect thier store/quality meat department

I think most meat departments can sell a couple different grades, have the cheap select but also have the decent choice/c.a.b.

I personally have a hard time recommending no-roll-because the amount of cherry beef, even if the majority looks ok, there is always some that is very low grade./quality that is tough to recommend to customers.

It's also scary the shoppers at wal-mart that may not know the difference-they think wal mart meat is typical or quality meats.

i think it's wierd that in english the words "select" and "choice" kinda mean the same thing. Both mean: to pick, choose, opt for, or decide on.

....just sayin'...

Leon, thank you for the input on when, Good grade changed too select grade.
I would say that was Big.

Jetplane your right on the English definition. I do not know how many conservations I had with customers over that one.


All, keep in mine as to here in the USA only, there is over 316 million People. As To Big Corp..

If you was able to just get one penny from all. that is over 3 Million dollars. One time hit.

Think about that one,, How many dollars a Day you give to Big Corp. As too Choice and Select, is only 5-7 cent differences on a pound. But on the big scale that is Billions a day. Nation wide.

Again Select, could have been feed the same as that Choice or even Prime from the feed Lots. Being 30% coming off the feed lot is graded Select. B U T you can have a 5 year old Cow from poor grass Grade Select Too, the field for Select is very wide. VS Choice or Prime.

Often, no-roll will be choice and high-choice.

I have seen loads of those.

 

 

On another note: There is only 7 USDA grade stamps. There is 8 if you count no-roll. And, when considering age of the animal, 30 to 36-months must be boneless product. (I learned that from the Blue Ribbon Beef guys out in Utah)

 

To sex a beef, two clues: All males have a pizzle-eye in between the rounds where the penis is severed. Steers have bumpy cod fat. Females have smooth udder fat. Any beef that is bullish (bull or stag) tends to be darker meat)

-- Edited by JimmyMac on Wednesday 9th of May 2012 11:29:01 AM

wow you guys have alot of grades. We have AAA AA A thats it. Good, better and best. We keep it simple here. thank goodness or I would be in trouble LOL