Loading…
10
Appreciation post: the inspector who taught me to read a yield grade card
I always eyeballed ribeyes by the marbling and called it good. A retired USDA grader at the plant in Amarillo showed me how to line up the ribeye and check the fat thickness at the 12th rib, and it changed how I buy whole loins. Anyone else here use the yield grade cards or do you just go by feel?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.