For the past few years, the meat that's been advertised and labeled as
"choice" has more gristle and is tougher than it was in the past. It
looks more like the "select" grade that's sold by another store and is
labeled as such.

Were the standards changed, am I being cheated, or is the meat being
sold as "choice" at the bottom of the range?
I'd like to hear from a meat cutter about this.
Thanks.

On 2007-05-07, > wrote:
> For the past few years, the meat that's been advertised and labeled as
> "choice" has more gristle and is tougher than it was in the past. It
> looks more like the "select" grade that's sold by another store and is
> labeled as such.

Probably. This is not new. over 40 yrs ago, one or two top grades of
choice could be labeled and sold as prime. I suspect this is true of
lower grades as well. Beef industry lobbyist and govt sell-outs and
all that....

nb

wrote:

> I'd like to hear from a meat cutter about this.
> Thanks.
>


Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner.

Look at: http://www.ams.usda.gov/kidsweb/beefgrades.htm
for representative photos.

gloria p

"janospet" wrote:
> For the past few years, the meat that's been advertised and labeled as
> "choice" has more gristle and is tougher than it was in the past. It
> looks more like the "select" grade that's sold by another store and is
> labeled as such.
>
> Were the standards changed, am I being cheated, or is the meat being
> sold as "choice" at the bottom of the range?
> I'd like to hear from a meat cutter about this.
> Thanks.

It's very easy for meat markets to cheat... there are two kinds of
meat markets, those who give the customer the most value for their
dollar and those that give the customer the least value for their
dollar... you need to shop elsewhere.