FoodBanter.com - View Single Post - Bone In T-bone by OmManiPadmeOmelet

Mark Thorson

wrote:
>
> I'd look at the quality first. Likely it is Select, or even
> more likely, ungraded.
>
> Just because it is a T Bone does not mean it is worth buying,
> even at a low price.

Note that the lower grades (I've seen USDA Good
ribeye steaks in Oriental food markets) are just
as fresh and just as healthful as any other grade.
The USDA grading system is based primarily on
marbling (fat streaks within the muscle) and
the age of the animal. If it looks good and
it cooks up good and you like it, no problem.
Some people would consider reduced marbling fat
to be a positive feature for health reasons,
rather than a quality defect. (Of course,
such people are not discerning foodies, but
that's a can of worms I do not wish to open
at this time.)

The main point being that the lower grades
are not in any sense less fresh or less safe.
They just come from cheaper animals (either
fed more grass and less grain, and/or older
animals such as retired dairy cows). Although
I don't think you would ever see retired dairy
cow meat as anything other than ungraded.
IIRC, the highest grade such animals can
receive is USDA Standard, no matter how good
the meat is.