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Historic, archived document 



Do not assume content reflects current 
scientific knowledge, policies, or practices. 





Aj^ a \ EXCLUSIVE TO 



U S,D.A. P-^ESS fFTw'.oE. 0"=^?' OE OF INFORMATION , AND EXTEJ^ SIGN SERVICE 



No. 2-41 



EAR"? 



January 13, 1941. 



(Digest of Karket Basket for Januar;-- 15, 1941) 

j< buyi::g heat by gbals 

"If Government -graded meat is available in the stores where you shop 
it will pay you to knov/ what the different gra.de designations mean," points 

out , ' . 

(Name) (Tit le) (Place) 

"You can recognize m.eat that has "been federally graded bj?- a simple 



purple stamp," explains 



"This stamp, on a large cut of meat 



is repeated so miany times that it resem.bles a ribbon of pale purple running 
along the side of a meat carcass. Also it is stamped so that the grade v/ill 
appear on every retail cut. The grade stamp tells the quality rating that 
expert mieat judges have given it. Besides this information, it also includes 
the initials of the Agricultural Karketing Service, the agency in charge of 
Federal meat grading. The stam.p is of a harmiless vegetable coloring, and 
it need not be removed before cooking." 

Meat graded by the Federal Service includes beef, veal, and lamb. 
G-rade names for the three are identical. Beef, of course, is graded in 
largest quantities. 

From the top downward, the beef grades sold on the butciier's block 



are 



— "prime," "choice," "g-ood," "commercial," ar-d "utility." Most of the 



"prime" grade beef goes to dining roomiS and restaurants catering to a luxury 
trade . 

Choice, therefore, is the highest grade of beef available for the most 
discriminating retail trade. Choice beef has a moderately thick covering of 
white or creamy white fat. The lean meat is bright in appearance, well- 
marbled with fat . 

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To the ordinary shopper, the most a^cpsrent difference in the meat 
2;rades is in the amo-ant of fat on the mest . The lower the grade, the thinner 
the fat coatinsr end the less generous the marbling of fat. Karhling is the 
v;ay m.eat experts refer to the tiny flecks and streaks of fat scattered 
through the lean. 

"But, in "buying mieat "by grade," also points out, 

"the consuFier should always remem/oer that the grade does not reflect nutritive 
values. Every one of the grades can "be a good "buy if the hom;em.aker knows how 
to get the "best out of each "by proper cooking. 

"For instance, a top round or a. rump steak from, a choice grade of "beef 
will "be tender enough and have enough fat on it to make an excellent piece 
to "broil. This same kind of steak from a comim.ercial grade v/ould "be "better 
miade up into a Sv;iss steak with som.e added m.oisture. But, "both make equally 
nourishing food, and "both have good flavor." 



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