GLA: "If you are going to compare steaks, then they BOTH need to be properly aged and prepared the SAME.
I continually hear EXPERTS saying Select beef is just as good as Choice, but that is not what the 2005 beef audit displayed. Is everyone trying to convince us to settle for average beef which I call a Select product?"
Do you want to make the argument that CSU was biased in their CHB vs CAB "pepsi challenge" taste test? Are they not "EXPERTS"??
Yes, if you are going to compare apples to apples, you need to compare a properly aged and properly prepared choice steak to a properly aged and properly prepared select steak. With only 1 marbling fleck difference between upper select and lower choice, I beg you to tell me the difference. My guess is if you aged CAB and CHB, CHB would still kick CAB's ash in all categories due to the tenderness issue AND I RAISE ANGUS.
FACT: There is only a 10% direct correlation between marbling and tenderness. Choice beef only has a 10% advantage over NON AGED Select. Age them and the difference is even less.
Angus has sold the "ILLUSION" that Choice is far better than Select but the research and taste tests wont back that claim.
The price difference between NON AGED choice and NON AGED select does not justify a 10% difference in quality ESPECIALLY WHEN YOU AGE IT.
When PM Beef conducted their research to determine what levels of marbling their beef should contain, the majority of consumers preferred "high select" and "low choice" levels of marbling.
You can argue forever that choice is better but the research only shows a 10% direct correlation between marbling and tenderness. The Beef Quality Audit showed a lot of overlap between poor choice steaks and quality select steaks. Age them both and the difference is even more miniscule.
Mr. Sym: "For the most part, customers want the beef they buy to look totally lean, having the least amount visible fat or marbling possible, but they want it to eat like prime."
That's what PM Beef found too Mr. Sym.
~SH~