And we’re also getting bombarded with “Angus Beef” BS.
I have seen so many meat ads with Certified Angus Beef in PLACE of the USDA grade that I make it a point to call the meat store and ask them what grade their so-called Angus beef is.
It’s usually (I’m told) “choice” but I have never seen a USDA stamp on any portion for sale.
CAB uses the top third of the Choice Grade, which is called the Moderately Marbled level of Choice. With the consumer confusion caused by the USDA's changes, CAB allows consumers an alternative to the confusing (for them) government grading. According to a report, "After the USDA issues a grade, an Angus grader comes through and stamps the meat that fits their program. What they are taking is, by and large, the top level of USDA Choice." CAB and other programs market their beef without the USDA labels and pass off as the highest quality those cuts which are not quite Prime Grade but are nevertheless affordable.
I've consumed a lot of CAB that I wouldn't consider high Choice. I think 'they' change the marbling % ratings since that article, just like a normal human cholesterol or blood pressure number of the past is now bad and needs medication.
I tell you, one of the fundamentals of capitalism is that a product is only worth what people are willing to pay for it... if people DEMAND angus beef, then price will reflect that. If the producers provide a crap product, people won't buy it.
Personally, I never go by a label. I've seen choice steaks that were clearly prime, and I've had Angus beef that tasted like candied goat anus. It happens.
Still, Fillet Mignon is not good just because it's Fillet Mignon. Most people are just snotty wannabe foodies and don't realize this... Oh, and 80% lean Certified Angus hamburger is still just hamburger, but with a markup.