Good article about beef grading:
http://www.steakperfection.com/grade/
~snip~
Prior to 1987, the top three grades of beef in the U.S. were Prime, Choice and Good. The major difference was the degree of marbling: Prime is 15% more marbled than Choice, which is 15% more marbled than Good. About three-fourths of grain-fed beef was graded Prime or Choice.
The National Cattlemen’s Association (NCA) started a nationwide consumer movement for lean beef. At the request of the NCA, Texas A&M University produced the “National Consumer Retail Beef Study”, which began the “War on Fat”. The study recommended that consumers be educated to purchase lean beef.
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Consumers have been educated to eat crappy beef.
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.