Was asked a question the other day and didn't exactly know how to answer.
The question was: "If the USDA Grading system is based on fat content of meat, with higher fat content being better, why is Ground beef with a higher fat content so much cheaper than lean Ground beef"?
I really had a hard time explaining that to a lady the other day. I must have sounded like a bumbling fool.
Help me out here.
The question was: "If the USDA Grading system is based on fat content of meat, with higher fat content being better, why is Ground beef with a higher fat content so much cheaper than lean Ground beef"?
I really had a hard time explaining that to a lady the other day. I must have sounded like a bumbling fool.
Help me out here.