[asianthree]

Originally Posted by ElDiabloJoe

My former co-worker, a solid trustworthy guy told me about his father-in-law. His FIL was a meat salesman. Not a butcher, but a wholesale guy, like Santa Monica Seafood. They supply restaurants. He said there are absolutely quality differences between prime, choice, grade, etc. He said the 5-star restaurants, and some 4-star are getting their best stuff. The grocery stores usually got 3 star quality stuff. The other 3 and 2 star quality stuff went to lesser restaurants like chains (think: Chilis) and mom and pops. Places that offer the $10 sirloin steak.

He then told me, you know who else gets the top quality 5-star stuff. The very highest end stuff? Costco. I have been buying steaks, crab, lobster, ground beef, and ribs there ever since. Outstanding stuff, very fresh - not resealed and repacked like grocery stores might do as the meat turns gray.

Just throwing this out there.

I spent many years going to stockyards, then slaughter house. Learn quickly beef grades, and what to look for. Most of Our beef, pork, comes from family farm. Raised, grass feed, then off the butcher (learned young not to name stock) then family picks up their pack. Rarely do we eat beef out or buy in grocery. Product is just disappointing. I find our pork not that much different than some grocery, except for bacon. Ours is smoked with multiple wood combinations, along with brisket.