Showing category "Grades of Meat" (Show all posts)

Making the Grade

Posted by Ogeechee Butcher on Friday, August 7, 2009, In : Grades of Meat 

Dear Butcher,

In the previous questions you mentioned the grades of meat, would you please explain them and there differences?

-April Savannah, Ga.


Thanks for the question. Each type of meat have a different grade system. (Thank you US government.)  The grades are quality grades of meat. Chicken: Grade A is the highest quality poultry and usually the only grade found in retail stores. Grade A poultry is free of ...

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The Ogeechee Butcher To ask a question E-mail: Please put ask-the-butcher in the subject line so it wont end up in the junk/spam box. You can also be my friend on Facebook and ask questions there.

About Me

I have been cutting meat for over50 years. I have done everything from working for shopping chains to now owning my own shop. I am part of the last group that was tested to be a certified meat cutter; when butchers still broke down the meat they needed from sides and whole carcasses. I have a vast knowledge of the field and am happy to share.