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Question On USDA Grading
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<blockquote data-quote="Brandonm22" data-source="post: 566283" data-attributes="member: 7645"><p>Exactly, the whole carcass is graded not each cut so by the time you get through cutting out all the marketable steaks from a Choice or Prime carcass you have a floor full of Choice or Prime trimmings (mostly fat). Most of it gets mixed with cull cows and/or imported lean trimmings to make burger meat. IF there is a demand for graded burger meat it is certainly possible to collect the trimmings and market them (after the fat has been willowed down to 25% or less) as Prime or Choice burger patties</p></blockquote><p></p>
[QUOTE="Brandonm22, post: 566283, member: 7645"] Exactly, the whole carcass is graded not each cut so by the time you get through cutting out all the marketable steaks from a Choice or Prime carcass you have a floor full of Choice or Prime trimmings (mostly fat). Most of it gets mixed with cull cows and/or imported lean trimmings to make burger meat. IF there is a demand for graded burger meat it is certainly possible to collect the trimmings and market them (after the fat has been willowed down to 25% or less) as Prime or Choice burger patties [/QUOTE]
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