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Spotting a Good Steak Lean Guide for Summer Grilling
A consumer facing piece explains how USDA beef grading changed in 1975 and now mostly shows a single grade. It advises buyers to judge steaks by marbling, firmness, texture, and color rather than grade, warning against soft watery cuts and highlighting young beef’s tenderness but lack of flavor.
MENTIONED IN THIS ARTICLE
Rumers
Ellis Kuhuht
Sarton
New York
T-bones
Porterhouse
USDA
U.S