- Jun 22, 2017
- Reaction score
I’m not claiming that’s what’s the only possibility with those steaks - high prime black angus was the best quality beef that came through our facility so it’s possible it’s common. (Funny/sad story- it was from a producer that raised beef for a mail order catalogue that was owned by a coffee machine maker. Sad part was the entire beef went into a fucking hot dog.) Wagyu, Kobe, etc are outside of my budget.Interesting stuff. Didn't even realized that was an intramuscular blood vessel. As soon as I see one of those, it's a no buy for me.
You can see it more pronounced in a standard grocery store or mid-range meat case. The steaks at the back end of the loin likely be the only ones on the tray at the end of a Friday/Saturday. The choices are to either sell them like they aren’t any different than the center cuts, discount them when they have been in the case too long, or throw them in the trim bucket.