HI,
Hope this may help someone.
I have been a USDA Meat Grader for over 20 years, don't let those butchers fool you. Sometimes they just want to sell you a no roll or ungraded product or a very expensive certified cut. A slaughter steer or heifer starts to put fat on in the forequarter first, then works its way to the hindquarter. The fullness of brisket is part of a live animal examination for grade. Granted, in the cooler and in the carcass form, the primary position for determining the grade is the ribeye muscle at the 12th and 13th rib split, (the separation point of the fore and hind quarters) the grader uses the marbling in this area to determine the grade. But Select, Choice and Prime grades not only give you certain guarantees of finish of the animal, it also gives you guarantees as to the maturity of the animal. I know the Select grade has received some bad reviews in the past, but the standard has been changed. Now in order for a carcass to grade Select, not only must it meet the minimum marbling amount required for that grade, but the animal can not exceed (A) maturity, or approximately 30 months of age. Choice and Prime animals are allowed to go up to (B) maturity or approximately 42 months of age, but they also must have more marbling requirements as the animal ages. When you purchase a no roll or an ungraded product you are getting something that was either practically devoid of marbling at the 12th and 13th ribeye area if it was young enough, or had been discounted for other reasons such as being a dark cutter. I would venture to guess that 99% of the ungraded meats were derived from fed cows, and or, animals that are over the 42 months of age. Age is synonymous with wisdom, not tenderness.
Now when it comes to certified Angus or Hereford or other breeds, this also guarantees age and quality, but there are many, many different programs that the USDA Meat Grading offers for different plants and within each breed, they are not all equal. Their web site will give you the minimum requirement for these programs. Check the exact and whole name of the certification there. Sometimes all you are buying is the color of the hide and that�s hard to chew. Check it out.
RH
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