The short answer is that I’m addicted to high eating quality beef and I’m guessing that consumer price inflation will get even worse before it eventually begins getting better. Folks who regularly read my blog posts know that I often advocate buying retail market grade, bargain priced meat to perform value-added home processing with; to… Read More »
The USDA Meat Graders collectively voted-in a Union in 1970. At that time there was a much higher number of Meat Graders (around 750) than exist today (only about 160 today) because back then there were still a lot of small beef harvest plants scattered around the U.S. Market beef (young fed cattle) industry consolidation… Read More »
To the majority of U.S. citizens a Government Meat Grader job title is wrongly assumed to be synonymous with that of a Federal Meat Inspector. The FSIS (Food Safety and Inspection Service), where Federal Meat Inspectors work, has about 9,600 employees spread throughout the Country. While Federal Red Meat Graders number only around 160. There… Read More »
The Certified Angus Beef (CAB) brand started up back in 1978 in the midst of the then big, lean “beef revolution.” CAB is certified to the G-1 carcass specification by the AMS (the USDA’s Agricultural Marketing Service) Today there are many other AMS beef carcass certification program specifications that also carry the Angus breed name…. Read More »
Get that junk outta here! This pictured booklet does not have a publishing date on it, but it likely came out sometime in the late 1960’s. My Vocational High School Meat Processing instructor gave it to me in 1974. That’s my instructor’s, Frank J. Bussey’s signature in the top left corner. This pork promotion booklet… Read More »