Meat selection can often defy common sense, and can draw a crowd when subjected to common sense. This was the scene as explained to me by one of my favorite students of the trade, LaVem Williams: 

He was browsing his favorite department in the grocery store, when he came upon this gigantic meat sale; a huge display freezer chucked full of rib eye steaks for an unbelievable low price. People were grabbing up packages as fast as they could get their hands on them, with total disregard for quality. Their only criteria was price.

Then came Vern’s place in line, sorting packages clean to the bottom of the bin — a pile here and a pile there, until his shopping cart was full of meat that looked different from the rest.

The line was getting longer and people were inquisitive as to what he was doing. They began to ask, “Why the different piles of meat?” “Because there is a big difference in the quality, amounting to a huge amount of difference in value,” was his response.
Before he was finished he was conducting a seminar right there in the middle of the store, about how to select meat cuts. The folks were in awe of his knowledge, and even more impressed to nd out about the value differences between packages of the same identification.
For those people, a ribeye is no longer just a ribeye. It comes in grades, from standard to prime, and further differentiated with varying degrees of marbling amounting to as much as $5.00/lb. difference. And the big difference isn’t in your pocketbook–it’s in the avor, or satiety value.
Can you imagine this guy of sizable statue, almost head rst, with feet in the air, scrutinizing a package of steak? As humorous as it must have looked it brought a 'new' sense of common sense to a group of people that had no idea there was a difference in meat–other than some came from "happy" cattle.
Mr. Williams has been an avid student of meat selection ever since learning the skills of value oriented meat purchases.
To his credit, he maintains a freezer full of top quality meat cuts in his home at all times, at probably half the cost of the average guys freezer, thus his reputation as the guru of meat chefs.
His knowledge of meat and ability to grill has led to many happy outdoor grilling experiences. He is in huge demand for that special occasion, where you want to be the host with the most, serving only the happiest of beef to the happiest of guests.

Related: May All Your Beef Come From "Happy" Cattle


"PONY TALES by" Ponty is written by Ken E. Knight, the author of the “Knightro Report”, a nationally syndicated livestock-marketing column, which is featured in the "Farm And Livestock Directory" every month.

…Brothers And Sisters, And One Ol’ Man Processing Memories!