unclegus posted:Just like everything else Meat production has gotten industrialized and is done in mass production at large corporate owned factories.
Oguirre's in Muscle Shoals lasted quite a few years as a mom & pop operation, by providing good service with excellent fresh products. I would think they could no longer compete with the much larger low cost producers in the meat business that sell to the grocery stores.
I noticed this week an ad for Food Land who advertised Whole Beef Tenderloin "Choice" for $9.99 lb. Too Good to be True? When I actually went to the FL to buy the whole tenderloin, I noticed the package was Labeled as "Select". I ask the meat dept. employee's where is the meat they had on sale for $9.99 lb. and he pointed to the Select tenderloins. I brought it to his attention that was not "Choice" as advertised. His answer was must have been a publishing error in the paper. The tenderloins were prepackaged by Excel meat company (Cargill subsidiary) and labeled & graded "USDA - Select", just look for the Shield on the Pre-Package from the supplier. So for quality meat I try to buy Choice Grade cuts of beef, but usually end up settling for Select Grade Beef, due to cost differences. Select is usually always more chewier than Choice graded beef. Choice TDLoins I cut with a fork, Select I cut with a knife, but is still more tender than the top cap muscle on a Top Sirloin, which is also very tender grilled. I cooked the Select TDLoins last night and they were VERY GOOD!! Almost would cut with a fork even being 1.5" thick raw before cooked. Well worth the $9.99 lb for Select Grade. I typically cook beef to Internal Temperature of 140-145 deg. and take off grill, let set 3-5 minutes.(Med.toMed.Rare warm center w/ red juice) and my wife prefers "Rare" 135- 139 deg., cool center and lots of Red juice.
I don't believe in ruining good whole muscle Beef tenderloin by overcooking..and a good butcher would tell you as well, when buying upper grade meats. But to each...his own...preference...