This is how we grade our beef.When farmers participate in my artisan steak and burger tastings, they are like kids in a candy store. Why? Because in the conventional system, farmers are given little feedback on the flavor and texture of their beef.
Surprisingly, when the USDA grades beef as Prime or Choice they don't actually taste it. The basis for Prime or Choice is based instead on the perceived amount of marbling (fat speckles) between the 12th & 13th rib bone and the bone structure to estimate the cattle's age.
Here's the rub: Marbling actually only accounts for 1/3 of taste & texture. What about the other 2/3rds?
Do you love to eat absolutely fabulous beef? Are you a farmer? Do you work in a slaughterhouse or are you a butcher? I am writing a more comprehensive story on what I'm doing to help farmers get the feedback they need and the consumers the opportunity to support those who raise the best tasting, cleanest beef.
But I'm looking for feedback here - what would YOU do to help create a feedback loop between farms, slaughterhouses, butchers and those of us who eat the food? What questions, complaints, opportunities do you see?
