In "fine dining" establishments, prime steaks were usually identified, but almost half the steaks were not. On menus in fine dining restaurants, filets were often placed adjacent to prime grade steaks or near boastful prime grade language, potentially leading diners to assume, rightly or wrongly, that their filet steaks were prime as well. Combined, over 80% of eateries didn't fully disclose grades. // ------------- NO EDITING AFTER THIS LINE ------------- \\
} else {
Finding the right cut for what you want to grill is probably the most important part of the best steak for your budget and your needs. Are these omissions mere oversights? The beef grading system developed by the United States Department of Agriculture is a voluntary grading system based on the meat's maturity and level of fat marbling.These two factors are indicators of the beef’s tenderness. The attached chart lists the grade of each steak when it was identified on menus, and notes the steak cuts where no specific grade was disclosed. If a steak's grade is unidentified on a menu, be suspicious. Are these omissions mere oversights? }
Grading of beef is voluntary and is determined by government inspectors who evaluate the degree of fat marbling, color, and the age of the animal. newsText[2] = "Consumer World Newsletter. Are You Choosing the Best Cut of Beef for Your Steak? ====>"
The public is less aware of beef grades today as they are rarely taught in school anymore and missing from many menus. Steak Grades Often Omitted on Restaurant Menus. if (cchar != dwAText.length) {
For this review of Omaha Steaks, we decided to order their most famous product: filet mignon. [2] Train passengers who ordered Omaha Steaks in Union Pacific's dining cars prompted the company to launch its first mail order ventures – magazine ads and direct mail flyers – in 1952. cnews = 0; setTimeout("addNews()",tdelay);
Key findings among the restaurants checked include: "Restaurants are very happy to boast on menus when they use the highest grade of beef -- prime," commented Consumer World founder Edgar Dworsky. [12] Omahasteaks.com, launched in 1995, and is the company's fastest growing business segment. }
Todd Simon, responsible for marketing programs and employee training, is senior vice president.[10]. When selecting a steak always take a look at the marbling. That chain announced on May 16 that it was upgrading all its steaks to choice from the ungraded beef that it previously served. At the high-end Capital Grille, the menu was silent as to what grade any of their up to $52 steaks were. The public is less aware of beef grades today as they are rarely taught in school anymore and missing from many menus. First, there is the grade. dwAText = newsText[cnews];
Prime grade beef makes up about 2% of all the beef produced in the United States and typically ends up being exported or sold to fine restaurants. [5] Lester Simon also began shifting Table Supply's focus from a butcher operation to the marketing of fine cuts of meat. OBSERVATIONS:
Since Omaha Steaks has been around for such a long time, it’s safe to say they know what they’re doing when it comes to high-quality, delicious meats. Also, if restaurants do serve a lower grade of beef, that is not a selling point, and disclosure could hurt sales. Remember, the more marbling, the less tender, but the more flavorful. [23] According to their company literature, Omaha Steaks supports American Cancer Society, American Heart Association, Big Brothers Big Sisters of America, Juvenile Diabetes Research Foundation, National Multiple Sclerosis Society, Feeding America, and local food banks.[6]. Even some chefs and managing partners were not always aware of each steak's grade without first checking the actual carton. eline = 0;
If the individual steak is not specifically listed as prime or choice, you better ask.