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Question On USDA Grading
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<blockquote data-quote="MikeC" data-source="post: 565262" data-attributes="member: 1604"><p>Was asked a question the other day and didn't exactly know how to answer.</p><p></p><p>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"?</p><p></p><p></p><p>I really had a hard time explaining that to a lady the other day. I must have sounded like a bumbling fool.</p><p></p><p>Help me out here.</p></blockquote><p></p>
[QUOTE="MikeC, post: 565262, member: 1604"] 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. [/QUOTE]
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