All my food says grade A on it, who eats the other stuff?

[PingSpike]

I'm eating some grade A yogurt. And it got my thinking, what happens to the rest of the grades of food? Do they just throw it away? Put it in dog food? Put it in those care packages that they give to warlords in Africa?

Or is the grading scheme like in High School, and grade A actually is just like that guy who gets on the honor roll by taking Gym a bunch of times and its actually me eating the mediocre stuff and I just don't know it.

I think its that last one, because I've never seen a place advertising "Grade B beef, not that great but cheap!" Hell, I think McDonald's has even advertised Grade A a few times and that doesn't quite sound right.

 

[spidey07]

Some goes into other non-people food products, some go to poor people.

And there is a grade B beef, it's called "select"

 

[BoomerD]

Some goes into other non-people food products, some go to poor people.

And there is a grade B beef, it's called "select"

Actually, "Select" is grade "C."

Prime is grade "A"
Choice is grade "B"

There are 8 USDA grades of beef.

(from teh wikipedia)
There are eight beef quality grades. The grades are based on two main criteria: the degree of marbling (intramuscular fat) in the beef, and the maturity (estimated age of the animal at slaughter). Some meat scientists[who?] object to the current scheme of USDA grading since it is not based on direct measurement of tenderness, although marbling and maturity are indicators of tenderness. Most other countries' beef grading systems mirror the US model. Most beef offered for sale in supermarkets is graded US Choice or Select. US Prime beef is sold to hotels and upscale restaurants. Beef that would rate as US Standard or less is almost never offered for grading.

* U.S. Prime - Highest in quality and intramuscular fat, limited supply. Currently, about 2.9% of carcasses grade as Prime.[8]
* U.S. Choice - High quality, widely available in foodservice industry and retail markets. Choice carcasses are 53.7% of the fed cattle total. The difference between Choice and Prime is largely due to the fat content in the beef. Prime typically has a higher fat content than Choice. The fat in Prime beef is also distributed evenly (also known as "marbling").
* U.S. Select (formerly Good) - lowest grade commonly sold at retail, acceptable quality but less juicy and tender due to leanness.
* U.S. Standard - Lower quality yet economical, lacking marbling.
* U.S. Commercial - Low quality, lacking tenderness, produced from older animals.
* U.S. Utility
* U.S. Cutter
* U.S. Canner

Utility, Cutter, and Canner grade are rarely used in foodservice operations and primarily used by processors and canners.

 

[HumblePie]

Ever eat a can of chili? That's not Grade A. Ever eat taco bell? That's not grade A. Ever eat most mexican food? It's not usually grade A. Eat a hamburger? Not grade A.


Meaning most of the meat you eat is probably not always prime rib of strip steaks.

 

[mizzou]

at first reading this thread i was :O. Then after reading the responses i was

 

[PottedMeat]

* U.S. Utility
* U.S. Cutter
* U.S. Canner

Utility, Cutter, and Canner grade are rarely used in foodservice operations and primarily used by processors and canners.

there's just something weird about something labeled 'utility grade' food.

 

[Demon-Xanth]

Grade A milk, also called fluid grade milk, refers to milk produced under sufficiently sanitary conditions to qualify for fluid (beverage) consumption. Only Grade A milk is regulated under federal milk marketing orders. Grade B milk (also referred to as manufacturing grade milk) does not meet fluid grade standards and can only be used in cheese, butter and nonfat dry milk. More than 90% of all milk produced nationally is Grade A. Therefore, much of the Grade A milk supply is used in manufactured dairy products.

 

[GaryJohnson]

there's just something weird about something labeled 'utility grade' food.

You should always keep some utility grade beef in your utility belt in case you should need to feed some public utility workers. I do.

 

[bfdd]

You should always keep some utility grade beef in your utility belt in case you should need to feed some public utility workers. I do.

beautiful

 

[MagnusTheBrewer]

Institutions like schools, universities, hospitals, prisons and, contract food services. Oh and, try finding Prime beef cuts in the grocery store today.

 

[bfdd]

Institutions like schools, universities, hospitals, prisons and, contract food services. Oh and, try finding Prime beef cuts in the grocery store today.

I noticed that last week. Prime is harder to find now. I remember seeing it everywhere when I was younger. Then again my parents make much more money than I do and they shop at better grocery stores than I do so maybe it's just where I shop?

 

[ViviTheMage]

at first reading this thread i was :O. Then after reading the responses i was

:thumbsup:

 

[PricklyPete]

My friend worked for one of the major management consulting firms (McKinsey). They were working with one of the major cruise lines analyzing there costs. One of the immediate questions my friend had for the company was whether they considered using "ungraded beef" on their menu. They company responded "Oh, we've been doing that for years".

My friend went on to explain that he ate at the company cafeteria that was supposed to be making food exactly like what was given on the cruise ships. He said it tasted fine because they "flavored and sauced the sh!t out of it". Sounds tasty.

 

[Wyndru]

Utility, Cutter, and Canner grade are rarely used in foodservice operations and primarily used by processors and canners.

I'm hoping that means cat/dog food processed and not beef hot dog processed.

 

[MagnusTheBrewer]

I noticed that last week. Prime is harder to find now. I remember seeing it everywhere when I was younger. Then again my parents make much more money than I do and they shop at better grocery stores than I do so maybe it's just where I shop?

Occasionally, at some stores, in affluent neighborhoods, you can find particular cuts of meat that are Prime grade. The combination of America's obsession with fat and the industries well planned increase in prices has all but eliminated Prime beef across America. Just as dry aged beef has all but disappeared.

 

[MagnusTheBrewer]

I'm hoping that means cat/dog food processed and not beef hot dog processed.

Hope all you want but, it's not true. America does not care where, how or, why it gets the food it eats.

As a Chef, I am continually forced to choose those grades and suppliers that my customers are willing to pay for while doing my best to uphold quality. Corporate food services are under no such compunction.

 

[MotionMan]

Institutions like schools, universities, hospitals, prisons and, contract food services. Oh and, try finding Prime beef cuts in the grocery store today.

The hot dogs at my dorm caf were grade C.

MotionMan

 

[alkemyst]

Make sure it's not really Grade Å. that means I rested my nuts on it.

 

[PricklyPete]

Make sure it's not really Grade Å. that means I rested my nuts on it.

You do that to a lot of man meat don't you...

 

[alkemyst]

You do that to a lot of man meat don't you...

as in meat men eat yeah, as in homosexuality...no.

If you count a man's meat as his chick, yeah some of those have had Å nuts on their heads.

 

[ShawnD1]

\
My friend went on to explain that he ate at the company cafeteria that was supposed to be making food exactly like what was given on the cruise ships. He said it tasted fine because they "flavored and sauced the sh!t out of it". Sounds tasty.

Sounds like most meat actually. Ever eat unspiced and unseasoned chicken? It's horrible. Beef with no added flavor tastes like ass as well. When I get sashimi, it tastes like dog shit unless it's swimming in soy sauce.

My steaks always sit in a mixture of soy sauce and worcestorshire sauce, and they taste delicious because of it. My sashimi is always swimming in soy sauce, and it tastes sooo good. Salt is delicious.

 

[OCGuy]

We export it.

 

[Demon-Xanth]

* U.S. Grade AA eggs have whites that are thick and firm; yolks that are high, round, and practically free from defects; and clean, unbroken shells. Grade AA and Grade A eggs are best for frying and poaching where appearance is important, and for any other purpose.
* U.S. Grade A eggs have characteristics of Grade AA eggs except that the whites are "reasonably" firm. This is the quality most often sold in stores.
* U.S. Grade B eggs have whites that may be thinner and yolks that may be wider and flatter than eggs of higher grades. The shells must be unbroken, but may show slight stains. This quality is seldom found in retail stores because they are usually used to make liquid, frozen, and dried egg products.