Most local farms have either an inspector on premise or one that comes on a daily basis. You probably just have to ask your butcher what grade of meat he/she is getting and what they can get their hands on. Sometimes, butchers will save the best cuts of meat for 'favorite' customers, which is why it is always a good idea to invite your butcher to your bbqIn a related question that just occurred to me...I have access to several local meat markets/butchers that source from local farms. They never really discuss/mention grading, they just have tasty beef for sale. Do these folks use USDA grading typically?
Myers' has some great stuff for sure. I don't get out that way too often, but when I stop in there I'm never disappointed. I know we have several good meat markets within 10 miles or so, I was more wondering on how grading is handled in smaller markets that source from local farmers.Find a butcher shop near you there is most likely one not to far. The good ones carry fresh prime meat. I would try to seek out a butcher or meat market before costco but thats just me.. Try Myers'meat Market Inc 600 3rd St Hanover, PA (717) 632-1684
You keep them for 21 to 28 days at 32-34 degrees F. and 100-85% relative humidity, with an air velocity of 0.5 to 2.5 m/sec? My fridge doesn't do that one. Time for an upgrade. All three conditions are extremely important in the proper postmortem aging of carcasses, as well as beef ribs and loins.My Costco usually carries prime New York strips and boneless ribeye, steaks or whole. When I buy them whole I dry age them in my fridge.