There is a bunch of fresh meat inside hundreds of grocery stores all across the US. I have never, ever, been inside a grocery store in my life and have seen meat not USDA prime.
First off who is actually rating this meat? I cannot fathom that every farm is shipping their meat to an USDA lab where each carcass is tested, graded, then sent to the grocer/butcher.
So how does meat actually get its grade? What happens to meat that doesn’t pass? And how does the consumer actually believe that every cut of meat truly *is* being inspected and that the “USDA” sticker isn’t just the equivalent of slapping a meaningless “organic” label on the package.
In: Economics
There’s literally no way every single piece of beef you’ve ever seen in every store has been prime. In fact, most likely a relatively small portion of what you see is prime. I would encourage you to look closer and see that some will be “choice” and perhaps some will be “select”.
Latest Answers