Beef

[tiramisu]

I remember when a nice lean cut of meat was preferred over a fatty cut of meat.

...yet the current grading systems for beef is that the fattier the cut the higher a grade it gets.

How the heck did crappy overly fat meat end up as the more expensive "higher" grade and the lean cuts end up as "low" grade beef? This is brilliant marketing but strikes me as completely bizarre.

Does anyone know the story of how shit meat got to be the expensive stuff?

[Talo]

Nope , but I'm glad I can get leaner beef for cheaper .

[waderow]

a nice marbling of fat will melt away with heat, and make the meat OH SO JUICY and tasty

[Memo]

As long as you don't eat at MacDonald there is nothing to worry about.

[tiramisu]

... are you saying there's something wrong with the double cheeseburgers?

[RagingRandy]

Wendy's triple with cheese FTW

[daande]

The more fatty a cut of beef is the more flavor and tenderness that piece of meat will have, hence the higher price. Now if you are cooking your steak on a bbq most of that extra fat will drip out of the steak. I dont think there is much of a difference when eating a lean or a fatty cut of steak. Other than taste and flavor.

[tiramisu]

... and the extra 4 ounce of fat. Good meat should be lean and tender. I understand that we are hard wired to eat shit but bulking a cut up with fat and charging me more for it is akin to injecting my chicken breasts with water.

That people salivate over fat isn't anything new being raped on the price of it is.
20 years ago when I watched my mother or father buy a cut of meat it definitely wasn't selected based on how much fat there was in it.