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Talking to a rancher in Boise changed how I see beef grading
I was chatting with a rancher named Carl at the Idaho State Fair, and he said he focuses on marbling genetics over just the final USDA grade number. He showed me two of his steers, both Prime, but one had way more even fat spread through the muscle. It made me think we should talk more with suppliers about the animal's full story, not just the stamp. Has anyone else had a producer change how you pick your beef?
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cora6287mo ago
My uncle raises a few head in Nebraska and he says the same thing. He told me last year that a high grade doesn't mean good eating if the fat is all in one chunk. He sold a steer that was technically Choice but had better marbling than some Prime he'd seen. It made me start asking my local butcher more questions about where the fat is, not just the grade. Honestly, that chat with your rancher is spot on.
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joseph_hunt7mo ago
Ever wonder if the grading system just needs a full rework? Your uncle's right, it seems like they're just checking boxes instead of looking at the actual meat. Makes you trust a good butcher's eye over a stamp.
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logan_robinson856mo ago
Remember how everyone used to buy wine just by the points score? Feels like beef is stuck in that same phase where a single number misses the whole picture. You really need to know the story behind it.
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