New meat names mean bye bye, pork chop; hello, ribeye (more than 350 names changed)

Chicago Tribune ^ | 4/03/13

[Libloather]

**SNIP**

In an effort to boost sales going into the grilling season and make shopping at the meat counter a bit easier, the pork and beef industries are retooling more than 350 names of meat cuts to give them more sizzle and consumer appeal.

**SNIP**

In the beef aisle, a boneless shoulder top blade steak will become a flatiron steak, a beef under blade boneless steak will become a Denver steak. Not all names in the meat counter will change -- ground beef will still be ground beef

[bgill]

there is the real problem with "today's beef"; it's too damn lean!

Hear, hear! Nothing has marbling these days so it all tastes like cardboard.

[sockmonkey]

For the first time, I noticed today’s sale paper from a Geneva, Alabama supermarket was advertising Rib Eyes at a good price but under the picture it said “product of Mexico”.

If it says USDA certified on your meat, it also, is probably from Mexico these days..BTW, most of the Supermarkets are carrying some meat from MX these days..

I've noticed that it seems to look "redder", and varies from being marbled about like select or slightly better.

I wouldn't be afraid to eat it, but I try to stick with USDA choice..Sadly, even at Restaurant Suppliers I have access to for buying meat, they are carrying Select at Prices Choice was going for last year.

[JohnnyP]

Costco has prime grade. It’s packaged in blue styrofoam trays.

[Tainan]

Over the years you learn some life-lessons. One of the lessons I‘ve learned is that sincerity is appreciated. If you ask a person who makes a livelihood from working as a Butcher, what cuts of meat he would suggest for a particular purpose (grill, soup, roast, etc), 9 out of 10 times they will be flattered to be asked; and will give you their honest opinion. Plus, the next time you are there, they tend to remember you by name. Makes for a pleasant visit that time, and every time thereafter.

Amen and +1. I long ago discovered the same thing. It also applies in a lot of other areas.
Ask the man with the "dirty hands" and about 99.9% of the time you'll get the best answer.

[sheana]

About half a mile away from us is a tiny grocery store with a huge old fashioned meat counter. They are so busy they have about 8 people working behind the meat counter. I buy all our meat there now because they are actually less expensive than anywhere else and their meat is phenomenal. They will also wrap it any way I want. Since it is just Hubby and I we need it all wrapped in quantities for 2 people. They have ‘meat baskets’ you can buy. I go in around the first every mnth and buy a basket and it lasts all month.

[bgill]

I’ve never been to a Costco. We have just one dinky grocery here that is adverse to restocking empty shelves. When there’s a good national coupon out there, they’ll pull the product. Not that it should matter much since our equally dinky newspaper doesn’t have coupons and the store doesn’t accept computer printed ones. Even when they have a good weekly advertised sale, there will be an empty shelf and you have to keep buggin them and it’s like doing an illegal drug transaction by meeting the guy in the back and he’ll sneak you just one of the item. Yes, it’s a chain (HEB) and not a mom an pop so you’d think they’d have better management. And we get the seconds on produce that the larger city HEBs won’t accept. We’re in the country and I hate the store so much that I try only to go grocery shopping once a month. I forgot onions last week and am kicking myself severely. Blah, no onions for the tacos and ended up adding dehydrated onions to the buger patties but it wasn’t the same.

[JohnnyP]

Foodslinger has some vids about Costco meat. His channel is here:

http://www.youtube.com/user/FoodslingerTV