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
Upon entering the Slaughterhouse, hogs specifically are subsequently slaughtered. They then get hung up on a transport chain. The USDA usually has someone roaming the plant, but once they get the clean harvest floor, there are three USDA inspection stations. One station to inspect heads and brains after the head and neck have been severed. Then they get their Internals removed, where a team of USDA inspectors inspect the offal for signs of disease. If they find one, they mark it, and if the meat is affected, they “throw it out” (render it). After that is final rail inspection where USDA inspects body cavity. Then the meat is finally weighed and THIS is the weight they pay the farmers. Source: Was a Kill-Floor Maintenance.
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