Most grocery stores sell meat, but meat quality varies from store to store. Sam’s and Costco are two big competitors but who has better meat: Sam’s or Costco?
Sam’s Club has better prices on Meat compared to Costco, but Costco has fresher meat. Both Sam’s Club and Costco offer USDA Prime meat in addition to Choice.
So ultimately, I lean towards Costco.
And that’s not a big surprise considering Sam’s Club is part of the Walmart family who is known more for low prices than quality products.
In the following paragraphs, we’ll get into detail on meat from both places and also the criteria for selecting quality meat. So you can always select the tastiest. Prior to becoming a consultant, I worked as a general manager for 20 years at Whole Foods.
Let’s get started.
Is Sam’s Club meat good quality?
Sam’s Club offers quality meat that is USDA-graded meat in Choice and Prime categories primarily. It also offers meat and poultry free of hormones and antibiotics.
The selection includes an array of popular cuts such as whole briskets, ribeye, striploin, sirloin, and tenderloin.
It’s vital to note that meat quality is not a subjective value. The USDA “rating” is the standard you can always count on.
But, statistics show that about only 48% of those surveyed believe they understand the basics. What does the USDA standard entail? I’ll touch on it briefly.
There are eight different grades. But the first three are the most vital. The following are the grades:
Prime
Choice
Select
Standard
Commercial
Utility
Cutter
Canner
Of course, most grocery stores only deal with the top 3 of those categories.
Marbling, the maturity of the beef, and the color and texture are the major criteria. The key criterion used in the grading is the marbling.
This is what makes it flavorful and tender. It’s the spread of the intramuscular fat in the beef. Naturally, it depends on the cut. The cut between the 12th and 13th rib is of the highest grade. That’s Prime.
Sam Club’s offerings meet the expected standard, they are labeled as such, and they come highly rated. So, yes, their meat quality is good.
Costco meat is considered high quality, and better than many grocery chains including Sam’s Club. While both chains offer similar offerings, Costco meat is generally regarded as fresher.
As we’ve seen above, meat quality is not a subjective value. So both Sam’s Club and Costco offer prime quality meat (pun intended). It’s hard to say which one’s better. In fact, some believe you could flip a coin and simply choose.
The issue of where one can get the best quality steaks is one that I’ve invested some quality time in.
I shared my findings in a recent article of mine. In it, I shared, amongst other things, the different types of steaks there are and how to tell what makes one better than the other. As you’d expect, I also revealed the supermarket with the best steak.
Just click the link to read it on my site.
Not A Bad Costco Meat Run For 35.00! 20Chops, 2 Pulled Pork, 4 Big Burgers, 2 Sheppard’s Pie, 3 Taco! pic.twitter.com/EnCtiC7GGu
— 🇨🇦🏒BigRed🏒🇨🇦 #BringBackBowen #BOF (@77kingofthereds) October 21, 2018
Does Sam’s Club meat come from China?
Sam’s Club’s meat is not from China. Its meat is sourced in the United States. Nebraska beef, National Beef, Excel, Swift, IBP, John Morrell, and Farmland are examples of such meat processors Sam’s Club gets its meat from.
You know that the club is owned by Walmart, right? So, there’s actually a policy in place around how it sources its products, meat included.
Walmart (and, by extension, Sam’s Club) is one of the leaders in the promotion of sustainable supply chains. They’re out to help people live better and preserve the planet.
Their sustainability efforts also concern how animals are treated prior to being killed for sale.
They work with packers who breed, kill, and cut up different animals for sale. They have standards that meat suppliers have to meet. “We have a corporate policy on animal welfare as well as ethical standards that suppliers are expected to comply with,” says Gripe.
At the time of writing, Brian Gripe is the meat buyer for Sam’s Club.
Like most grocery stores and restaurants, the club gets its meat from US-based professional packers who have a huge processing capacity to supply beef and pork at scale.
Statistics show that most buyers are highly-sensitive about meat and other fresh products they buy. In fact, it’s one category that’s not responding very well to e-commerce sales because buyers want to see and feel the meat.
Stores are naturally sensitive to this fact and also to how some buyers tend to be wary of fresh food items from China. This is even more delicate in this era where the pandemic is still exerting its hold on most countries.
Now that we know Sam’s Club gets its meat right here, let’s check out who has the better brisket.
Most people prefer the brisket at Costco, although both are very similar and high quality. Costco’s brisket is perceived to have slightly better flavor and texture.
As we’ve seen in previous sections, meat is graded, and most good stores offer good quality meat.
To decide which club has the better brisket, we’d have to get started knowing two things: what’s termed “brisket” and how to tell which one is better. Brisket is the Holy Grail of meat.
The name brisket derives from old Norse, and it means cartilage. It’s cut from the breast or lower chest of veal or beef. It’s the pectoral muscle and weighs between 12-20 pounds. You can see that it can be large.
This is why it’s usually cut into two pieces: the flat and the deckle point.
The first is leaner and cuts easily, while the second is marbled. The flat is carried by most grocery stores. Both are called “packer” briskets and offer you greater value if you can afford it.
Go for Select grade if you’re on a budget.
But Prime is ideal. Go for one whose flat is at least 1 inch thick at the end. Flat or point? You always want meat that’s marbled.
But, if you don’t want a lot of fat, flat is better. Costco or Sam’s club? Taste is subjective. But, many experts give it to Costco. Here is an example of a test.
Costco vs. Sam’s meat prices – which is cheaper?
Sam’s Club is generally less expensive on meat compared to Costco. For example, Choice Angus ribeye steaks are currently 41% cheaper at Sam’s Club.
Although if we’re looking at the average cost of products across the whole store, Costco offers cheaper prices, while you’ll get a better selection at Sam’s Club. Naturally, the prices may be cheaper or pricey while looking at specific meat products and grades.
Sam’s Club has more stores in the US than Costco.
This could also be a factor, because if there’s a store not too far from where you live, overall, that could bring your total cost down. So, when it comes to meat, and you want something that won’t require a king’s ransom, Sam’s Club is better.
Have you ever wondered how grocery stores keep their meat fresh?
That’s what I explored in a recent article of mine. In it, I looked at how long meat can be kept fresh before it goes bad, and whether meat from the grocery store is just as good as meat from a butcher.
Just click the link to read it on my site.
Final Thoughts
In the preceding paragraphs, we explored which membership club (Sam’s or Costco) has better meat.
We checked out the USDA criteria for grading meat. We learned of 8 different grades. Of course, only three are typically sold in grocery stores.
We found out whether Sam’s Club’s meat is imported from China, and we looked at which Club has better brisket, and we wrapped it up by looking at which one has better meat prices. If you prefer brand-name products, go to Sam’s Club. Costco sells more private-label products.
Costco has better quality meat, but at a slightly higher price, than Sam’s Club.
Photos that require attribution:
Costco and Sam’s Club by Mike Mozart are licensed under CC2.0 and were cropped and edited together with a graphic and text overlay
If you are an Aldi shopper, you know what a great value it is to shop there. Aldi has great products at much lower prices. But I wasn’t sure it was OK to buy stuff like meat from Aldi, After all, where does Aldi beef come from?
Most Aldi beef comes from local or regional farms located somewhat close to the store’s location. Thus, lower transportation costs help keep Aldi prices low. Additionally, most of their steaks are USDA Choice and Black Angus.
But there’s much more to know about Aldi beef than that.
Most people can’t believe how cheap Aldi beef is. That naturally makes them concerned about quality. So today, we’re diving deep into Aldi’s meat pricing, quality, and sourcing. Does any of it come from China?
Ultimately, we’ll answer why Aldi meat is so cheap and what the different USDA grades mean.
Just keep reading to find out!
What kind of meat does Aldi sell?
Aldi sells all kinds of meats, like other grocery stores. You’ll find fresh chicken, beef, pork, and fish. They also have ground beef, steak, corned beef brisket, chicken breast, chicken thighs, sausage, and cold cuts. Most of their steaks are USDA Choice and Black Angus.
However, there won’t be the same selection that you’ll find at other grocery stores.
You’ll find some meats in the freezer section. Fish and shrimp, hamburger patties, and breakfast sausage can be found in the frozen section.
The one thing you won’t find is a butcher. So no custom cuts at Aldi.
In fact, you’ll find many of the same meats you’ll find elsewhere. You just won’t have the variety that you’ll find at a bigger store.
No frills, smaller selections, no butcher, and buying locally/regionally are all ways that Aldi keeps their prices low.
But if you shop on Wednesday, you’ll find the fresh meat specials. These are usually the best meats. There will be limited stock, which means you need to hurry!
No. Aldi meat does not come from China. Most of the beef sold in the US, by Aldi or otherwise, is produced and packaged in the US. 90% of the imported beef comes from Australia, New Zealand, Canada, or Mexico. The same goes for pork.
Aldi gets a number of its items from China, so it’s not a stretch to wonder if they get their meat from China, too.
Many of the “Aldi Finds” items, like hiking boots, exercise equipment, kitchen mats, and toys, come from China. They also run a couple of grocery stores in China.
But consumers especially like to know where their food comes from.
United States labeling requirements require that products made outside of the US are clearly labeled with their country of origin. This includes food. (source)
In fact, Chinese pork is currently banned from being imported into the US because of concerns over the African Swine Flu. (source)
In fact, US exports of meat to foreign consumers is on the rise. Smithfield Foods exports pork to China to meet the pork shortage in China. Tyson Foods ships chicken products to China.
You may rest assured knowing that the meat you purchase from Aldi is most likely produced and packaged in the United States.
If it is imported, the label will say so, and it will not be imported from China.
Aldi’s meat quality is mixed. While it sells grass-fed organic meat, most ground beef is not labeled with a USDA grade, meaning it’s lower quality. It also has a tendency to be overground, making it a little mealy. Their steaks, however, are mostly Black Angus USDA Choice, and of good quality.
Aldi’s ground beef is not great for burgers, but it will work for meatloaf. Especially if you season it well.
The biggest problem with Aldi meat is that the selection can be inconsistent. So if you find something you love, you may not see it again for a while. I do, however, like that Aldi has a clear Animal Welfare Policy.
Sometimes you’ll even find organic, grass-fed beef at Aldi.
Organically grown beef simply means that the food the cows eat isn’t treated with pesticides and that no artificial hormones or antibiotics are given to the cows.
Then grass-fed simply means the cow was fed grass rather than grains. And while organically-grown and grass-fed” are often lumped together, one doesn’t automatically mean the other.
But Aldi actually sells grass-fed, organic beef. This means that it’s probably going to be more expensive than the other meat you’ll find at Aldi. It also means it is going to be some of the best quality of meat you’ll find at Aldi.
One thing you’ll likely never see at Aldi are USDA Prime steaks.
Only about 5% of all beef graded by the USDA qualifies for the Prime distinction. Prime is generally reserved for high-end restaurants.
But even if you did find USDA Prime beef, it may not be worth the price.
Read this recent article to learn why. I actually conducted a taste test of USDA Prime, Choice, Grass-Fed Choice, and Black Angus. You can even see my taste test video in the article. Just like me, you’ll be surprised which one came out on top!
One of the main reasons that Aldi meat is so cheap is that they don’t sell name-brand products. Also, they source meat locally and are able to save on transport-related expenses. Lastly, they do not have in-house butchers, so lower labor costs mean lower prices.
So Aldi just sells brands you’ve never heard of before.
It doesn’t mean the quality is any less. It just means that they can sell you a quality product at a lower price. But, you will see some of the same meat products sold at Aldi at Walmart too. (source and source).
Low staffing also has a role in the low prices you’ll see at Aldi. No, this isn’t directly meat-related, but it explains the low prices you’ll find, generally.
Because Aldi only has between 6-8 employees working at one time, and no in-house butchers, they spend less on wages, which means they can pass some savings on to customers.
You may not have a manager at your disposal, but you will fill your buggy for less money.
Aldi is committed to sourcing locally. By sourcing locally, Aldi is saving money on transportation costs. Again, they pass those savings along to the consumer.
They have limited supply. They advertise their fresh meat specials two weeks in advance, and when they are out, they are out.
By having a limited supply, they are spending less on overstock and reducing waste. This means that they are not throwing away as much food as other grocery stores.
By actually selling what they purchase, instead of throwing it away, they are able to keep their prices low.
Yes. Aldi sells USDA beef. Most of their steaks are USDA Choice and Black Angus. USDA choice is the mid-level grade for the USDA’s grading. Aldi’s ground meats, however, are not usually USDA labeled. This typically means lower quality beef but at lower prices.
Ultimately, you will get the same quality beef at Aldi that you’ll get at any other mainstream grocery store.
What you won’t get is a huge selection or the ability to talk to a butcher or get a butcher to trim a steak or do a custom cut for you.
The United States Department of Agriculture (USDA) grades meat at the request of the meatpacker.
The grading system determines the quality rating based on the amount of marbling in the muscle and the age of the beef. Marbling is basically fat, and a fattier cut of meat means more fat rendering (melting) out of the steak as it cooks.
Traditionally a fattier cut of meat is richer and more flavorful.
There are three USDA grades of beef that you would buy from the supermarket. From highest to lowest, they are:
Prime
Choice
Select
The highest quality of meat is USDA Prime.
It is the most tender and flavorful cut of meat. It is also hard to find and usually reserved for high-end restaurants. You may be able to find it at other supermarkets but at a premium price.
It has a high ratio of marbling and is the most tender.
The meat you get from Aldi is likely USDA Choice. It is the second-highest grade, and has less marbling and is generally less tender. Less marbling also means less flavor and juice.
If you’re shopping for steak, you’re probably not going to get the best steak from Aldi.
If you want the best steak and want to know how to shop for the best steak, check out this recent article. I took an in-depth look at all the top grocers and the quality of meat sold there. Ultimately, I found which stores sold the best beef.
Just click the link to read it on my site.
Final Thoughts
In this article, we talked about Aldi beef and where Aldi’s meat comes from.
We also talked about how Aldi’s meat is so cheap due to local sourcing and hiring limited staff. Also, they are able to save on transportation costs.
We also talked about Aldi meat quality and that they sell USDA beef, mostly of Choice grade. We also learned about other USDA meat grades and compared grass-fed beef to grain-fed beef.
But on the parting note, I have a question for you – will you like to buy beef from Aldi?
Grocery stores order a lot of meat from suppliers. But if they order too much, they have to throw a lot away. Too little and they run out. So when ordering, cutting, and packaging the meat, how do grocery stores keep meat fresh?
How do grocery stores keep meat fresh? By only cutting what’s needed for the day, and closely monitoring & logging temperatures. Once cut or ground, the risk of bacteria increases resulting in shorter shelf life. Grocery stores usually keep fresh meat for 10-14 days. However, frozen meat can last for up to 12 months.
But you might also be wondering if grocery store meat is better than that from a butcher? Or how butchers keep meat fresh? Ultimately, how safe is the meat you eat, and what are the standards that grocery stores have to follow?
So just keep reading to get answers to all your doubts.
How long do grocery stores keep meat?
Grocery stores keep meat up until their use-by date.
This can be 10-14 days, though it depends on the kind of processing. That being said, in many cases, they are stickering the meat in house; especially stores that have butchers on hand who are cutting and grinding the meat on-premises.
In those cases, they are going off of the date codes on the products they ordered from the suppliers. But they also use their eyes and nose as color and scent changes are easy to spot as well.
Ground meat won’t last long as steak as it has a higher risk of contamination. State and local laws determine what happens when they remove meat from the shelves.
If use by date is approaching fast, some grocery stores will put the meat on sale. Roasts or steaks may get turned into ground beef. Other stores may take steaks and chicken breasts that are still in date, but past their prime, and add a sauce or marinade to it.
Their display case is not as appealing as a grocery store. Many people also believe that butcher shops are inferior because they don’t inspect them as rigorously as grocery stores. Surprisingly, butchers often have better quality meat than grocery stores.
Proper meat storage is essential to prevent spoilage, so you might wonder how they keep their meat fresh.
Stores take measures to prevent contamination and spoilage of meat by strictly monitoring cooler or freezer temperatures. These are logged not only daily, but many times throughout the day.
They also limit human contact with the meat and offer custom cuts only when a customer requests one. This lowers down the risk of cross-contamination, and meat gets to age longer because the cuts are not all displayed.
Then, of course, they also have specific cutting boards, saws, and grinders for beef, chicken, pork, etc. And if they don’t have separate equipment, then the follow strict washing and sanitizer procedures when switching from one type of meat to another.
Not all. Generally speaking, most grocery stores sell some frozen and some fresh meat.
The nicer and more high-end a store is, the more likely they are to have in-house butchers who cut the meat at the store. This means they will have more fresh meat and less meat that was previously frozen.
The main reason for freezing meat is to maintain freshness while they transport it to the grocery store from the supplier. Besides, frozen meat is easier and safer to deliver as the chances of spoilage and contamination are reduced, especially over long distances.
That’s one of the many reasons to look for stores that buy locally from nearby ranchers.
Before distribution to the grocery store, meat goes through a few important processes. They age it in a cooler for 10 to 14 days, though it can be longer. The longer meat is aged, the better the quality and texture.
And then, of course, aside from fresh vs frozen meat, you also have the USDA grades of beef such as Select, Choice, or Prime.
In this recent article, I examine if prime beef is worth the extra dollars we have to pay. I did a taste test (video included) where I compared 4 different types of ribeyes cooked on my Traeger.
Just click on the link to read it on my site.
How accurate is the use-by date on meat?
A grocery store will label meat based on their judgment of how long the meat can last.
It’s based on whether the meat was previously frozen. But they also take into account the date the meat arrived in their store, when it was cut or ground, as well as the color and smell.
It’s a combination of art and science, but it’s not foolproof.
With pantry items like cereal, you could probably risk eating it after the use-by date, but don’t try it with fresh meat. One must use fresh meat within two to three days of purchasing.
Only a handful of states require grocery stores to use date labeling on meat. (source)
And Federal laws on date coding don’t exist except for baby formula. (source) Because the law doesn’t make it necessary to label meat with used by dates, it might be a little tricky to choose your meat.
Ultimately, you should only purchase meat from reputable grocery stores that are transparent about their meat handling and policies.
We’ve talked a lot about beef, but what about chicken?
Check out this recent article on which grocery stores have the best chicken. I’ll compare grading, sourcing, and quality from various popular grocery stores.
Just click the link to read it on my website.
Making CHOLENT for the first time this Shabbos so today I went to Empire Kosher Supermarket in Crown Heights and picked up beef stew meat for my cholent recipe. So excited about making cholent this Shabbos!
This won’t affect the actual shelf life or risk of bacteria growth. It only affects the color, keeping that nice red color on steaks and other types of beef.
Whole Foods Market
Whole Foods never uses carbon monoxide or other tricks to fool shoppers.
Their meat is about as pure as you can get. While other grocery stores can claim to have the highest quality meat, Whole Foods Market has kept its standard since the beginning.
Their 5-Step Animal Welfare program ensures that not only do they know exactly what ranches their meat and poultry come from, but also how the animals are raised and fed from birth to slaughter.
Want to learn more about Whole Foods meat versus other grocery stores?
Check out my recent article on which grocery store has the best steaks. I’ll go into details on beef grades, quality, and even how the You might not know it, but this affects meat quality and flavor.
Just click that link to read it on my site.
Publix and Kroger
Publix is most famous for fried chicken baked goods and sandwiches. On the other hand, Publix is not very transparent about their meat.
There’s very little information on their website about their meat and poultry standards; mostly fluff and talking points.
And as a consumer, this should be very concerning. Back in 2018, Publix recalled beef from 18 Florida counties due to possible E-coli contamination.
Not that all grocery chains don’t occasionally have issues with things like this. But personally, I prefer to buy meat from stores that are a little more transparent and open about suppliers, standards, and processes.
Their website states that the simple truth organic brand is 100% grass-fed beef. The USDA certifies it, but it doesn’t speak specifically about how they raise animals despite having an “animal welfare policy”. Meat tastes better when animals are raised humanely. You can eat guilt-free, knowing the whole process was ethical.
Once again, Whole Foods comes out on top.
If you’ve never been to Whole Foods Market, you might question why shopping there is so expensive. Here’s my recent articleon why Whole Foods is so costly. I’ll cover everything from pricing to quality and compare them with other top grocers.
Just click on the link to read it on my website.
Final thoughts
In this article, we covered the standard time for grocery stores keep meat.
Besides, frozen and fresh meat are stored differently and discussed them in detail. I talked about the accuracy of use-by dates and compared meat from three top grocers.
You learned how butchers store their meat and the importance of proper storage. USDA-certified, Publix, and Kroger are the best stores to buy meat from.
Prime Rib, as its name suggests, is not your run-off-the-mill grade of meat. It’s precisely what you need if you’re planning something special, as its aroma, and taste is to die for. But can you buy Prime Rib at the grocery store?
Yes. Prime Rib can be bought at higher-end Grocery Stores. However, the ones that do have it, don’t usually sell it labeled as Prime Rib. Instead, it can be found by the name of Beef-Bone-in-Rib-Roast or standing rib roast. To get the best Prime Rib, ask the butcher for the most marbled, tender, and flavorful one.
I know a lot about meat, considering that I spent over twenty- years working in 9 different stores owned by Whole Foods.
But I also enjoy eating really good beef too! After reading this short article, you’ll be confident about being able to select the right kind and grade of prime rib.
So let’s begin and learn all about getting Prime Ribs from the Grocery Stores.
Continue reading!
What is a prime rib called at the grocery store?
Most grocery stores don’t offer prime rib (it’s expensive, so the demand for it is low).
But you can get it in some. Note that “Prime rib” can also be a style of cooking. So, you’ll have to be sure about what you want. It’ll all become clearer as you read on. Beef-Bone-in-Rib-Roast is what’s it’s known by in many stores.
Prime Rib is also known as a standing rib roast. The formers’ name simply indicates the section the cut is from (beef ribs), while the latter (standing rib roast) derives its name from the fact that when it’s being roasted, it’s often positioned standing on the ribs.
And depending on what you prefer, you could have it bone-in or boneless. The bone-in option is often preferred by many because when the bones are cooked with it, it enriches the flavor.
So, when you’re ready to buy, you could simply say you’ll like “rib roast” or “prime rib roast” at the grocery store and tell them whether you prefer the bone-in or the boneless option.
But if they’re not available at the store, how do you get them? You could also get them from some butchers.
Look at this beautiful prime rib dinner from my folks grocery store today. Dinner is served! How have you been eating through this pandemic? I’m 15lbs heavier… 😂😂 pic.twitter.com/5R7qh27WxX
It’s helpful to understand that the label “prime” can refer to two different things.
Knowing what both are will help you order the right prime rib from a butcher. The label can either refer to the cut or the grade. The cut relates to which part of the cow it’s from, while the USDA determines the grade.
The best grade of beef has the most marbling; it’s tender and flavorful. It’s designated as USDA Prime. This is what you want. And you should let the butcher or the person attending to you at the supermarket know this. Because it’s expensive, Prime often ends-up in high-end hotels and restaurants.
The next grade below Prime is Choice; this is not what you want if you want the best. You could simply walk-in and talk to a butcher, or if it’s a first-rate butcher, you could place an order online.
Let’s continue to check out some important stuff that’ll help you choose the best prime rib.
There isn’t much we can say here that you don’t already know – if you’ve tried Prime Rib you likely haven’t forgotten it! pic.twitter.com/4Ud4XfLzmP
Go for a roast that’s brightly-colored, and that has milky-white fat.
Flee from those that are dull-colored and full of yellow fat! Yes, the fresher, the better. You want to choose the most marbled meat. This is a critical criterion in the grading because the more marbled prime rib is from young, well-fed breeds.
You must stay a little wary to ensure you get the genuine article, because the label “Prime,” alone, does not prove that you’re getting both USDA Prime grade beef in addition to prime rib.
But in all honesty, USDA prime alone doesn’t always mean better.
I actually conducted a live taste-test challenge that I detailed in a recent article of mine. I bought 4 types of steaks, cooked them identically, and then my family and I did a taste test with really surprising results (there’s a video in that article if you’d rather watch than read).
Just click here to read it on my site.
The best is sometimes the most expensive (that’s how the world works, right). But not always. So, choose Prime in most cases, or grass-fed choice. But, if you’re short on budget, then opt for Choice. ‘Prime’ is the highest USDA grade. It’s followed by ‘Choice,’ and lastly, you have ‘Select.’
I would recommend you steer clear of select, or any beef that doesn’t tell you the grade.
In a nutshell, be guided by the USDA grade shields, they’re so simple and easy to see. Don’t believe that simply because you saw the word ‘prime,’ that you’d got the best. Only about 2% of all beef qualifies as USDA Prime. But, if you can afford it, that’s the best prime rib to buy.
At the risk of sounding a tad repetitious, I’ve mentioned that the prime rib is expensive. And because you’ve read this far, you know why that is so. But you’ll agree with me that there are some special occasions when nothing but prime rib suffices, right?
So, let’s say you’ll like to buy 10 lb of prime rib. By how much would that set you back?
Be ready to pay about $349.99. It’ll be cheaper if you opt for Choice or Select rather than USDA Prime. Naturally, the cost also differs depending on where you’re getting them from. You’ll probably need to place an order to ensure that it’s available when you need it.
Now, let’s check out something many people find a tad confusing. (And, I don’t blame them).
Prime rib and ribeye are similar. The similarity means they can be easily confused. In a bit, you’d be able to distinguish them easily.
So, let’s check out each one and what differentiates them. The word ‘rib’ is common to both, and that’s a pointer that both are from a cow’s rib section. (Interestingly, ribeye steaks are what you get when you cut prime rib roast into steaks).
They are both from the rib area but differ in terms of the specific part of the rib they’re from, how they look, how they are cooked, and even how they taste.
Think of the milder and well-marbled part of the rib, that’s where the ribeye is from.
It’s usually from the 6th to 12th rib, and it’s a portion of the longissimus dorsi muscle. Marbling means the meat contains intramuscular fat that has white specks – which looks similar to marble (if you look at it with a fresh eye).
The prime rib, on the other hand, is from the center of the primal beef cut and often contains significant parts of the rib bone.
It’s also known as standing rib roast or beef rib roast. Besides, it’s a large roasting joint. It’s usually more flavorful (because it has more bones, fat, and connective tissue) and more massive than the ribeye. Naturally, it’s more expensive.
But aside from the USDA grade, you’d be surprised to learn that some grocery stores have better meat quality than others.
1 USDA Prime steak is not always the same from store to store.
Luckily, I break down which of the top grocery stores has the best meat in a recent article of mine. What really surprised me was how much Prime beef gets rationed to larger chains due to small supply.
Just click it to read the article on my site
Final Thoughts
It has a rich flavor, and it’s tender. It’s high-quality and pricey, and the demand for it is low. It’s considered the “Holy Grail” of all beef cuts. Naturally, it’s a bit rare. But you can get it to buy at some grocery stores and butchers.
So now we know what is prime rib, how to order prime rib from a butcher, and the other names it’s called. We also looked at its cost, the difference between ribeye and prime rib, and naturally, what to look out for to make sure you buy the best prime rib.
And so, I hope that you will get your delicious Prime Rib from the nearest grocery store and have a lavish meal.
Chicken. It’s lean, healthy, and versatile. Millions of people eat it every day. It’s sold in grocery stores all over the world. But which grocery store has the best chicken?
For ingredient & additive quality standards and animal welfare policies, no grocery chain beats Whole Foods Market. No antibiotics are ever administered in the life of the chicken. They (and many chains) also offer organically grown chickens which, by definition, are also free-range.
But there’s a lot more to know about chicken and grocery stores than just that. So let’s keep going!
So in this article, we’re looking not only at what stores have the best chicken? But also, what does it mean when a chicken is raised without antibiotics or hormones?
What stores have the best rotisserie chicken? And what brands of chicken should be avoided?
We’re going to get into all of these questions and more.
Just keep reading!
What store has the best chicken?
There are tons of supermarkets out there, so this article is going to focus on a handful of well-known supermarkets.
Shopping for good chicken is a lot harder than shopping for a good steak. When shopping for steak, you should look for good marbling and a nice red color with no brown spots.
But for the most part, all chicken pretty much looks the same when you are purchasing it from the store.
So with chicken, you pretty much have to rely on the reputation of the store. You have to trust that the store is sourcing its chicken responsibly and being transparent with their policies.
Another factor in the quality of chicken is whether it is given growth hormones or antibiotics.
Animals fed right and treated humanely are not just for marketing. They make for better tasting, healthier meat. As a bonus, you can feel good that the bird lived it’s best life before it landed on your plate.
You can take that up a notch and look for chicken that is fed organically grown feed and free-range. Free-range simply means the chicken spends at least some of its life roaming the grounds of the farm somewhat freely rather than being kept in a cage.
Here are some of the best-known grocery chains in the US and how they stack up:
Publix
According to the Publix website, their GreenWise chicken is raised with no antibiotics or added hormones. They are also fed a 100% vegetarian diet. They contain no artificial ingredients or preservatives.
Publix also indicates that they use a special chilling technique that optimizes the taste and texture of the chicken. This special technique is said to result in chicken that is tender and juicy.
They also have their GreenWise Organic Chicken which is USDA-certified organic. (source)
Whole Foods Market
Meat sold at Whole Foods has over 100 animal welfare standards it must meet before it is sold in the store.
These standards don’t just apply to chicken. They also apply pork, beef, sheep, goats, and turkey.
If an animal ever gets an antibiotic treatment, it won’t be sold at Whole Foods. They also don’t permit added growth hormones. Animals are fed a 100% vegetarian diet with no animal by-products.
Sometimes chicken can be labeled free of antibiotics when, in fact, they were given to the animal earlier in their life, but none were present when the meat was tested at slaughter time.
So if you’re concerned about antibiotics in meat (and you should be) look for a label that says something like “Never ever given antibiotics.” Avoid products that simply say “antibiotic-free”, “No antibiotics added”, or “All Natural” as those have a lot more legal leeway and don’t necessarily tell you the whole story.
Whole Foods also ensures that animals are raised, transported, and slaughtered humanely.
Because there are such stringent standards to the meat that is sold at Whole Foods, you can rest assured that any meat you purchase will be healthy and free of nasty additives.
Whole Foods even ensures that the life of the chicken can be traced throughout the supply chain. Just look for the “Complete Traceability to Farms” phrase on the packaging. (source)
— Dorothy M. Neddermeyer (@DorothyNed) June 4, 2016
Kroger
Kroger is not as transparent about their meat policy.
They do offer antibiotic-free meat and their line of Simple Truth meat products that are free of growth hormones. And they do require that suppliers meet standards set by the National Chicken Council.
When talking about chicken, it’s natural to think about eggs. Kroger has made cage-free eggs an option. They have committed to providing a 100% cage-free egg supply chain by 2025. (source)
Trader Joe’s
Like Kroger, Trader Joe’s is not very transparent about their meat policy.
It is difficult to find detailed information about how their chickens are raised and what they are fed. However, I did find that they carry organic free-range chicken.
But their FAQ page does state “Trader Joe’s offers items from sources of a conventional nature (where antibiotics are likely used) and sources that do not use antibiotics (organic, all-natural or explicitly labeled as antibiotic-free [ABF]).”
Given we know the USDA doesn’t officially recognize the term “antibiotic-free” and that the poultry simply tested negative for antibiotics at the time of slaughter, their organic line would be the safe way to go there.
Wegman’s
Wegman’s policy is that animals should not be mistreated.
They work with trusted suppliers and visit facilities to ensure that the chickens are being treated humanely. But at the end of the day, they’re pretty vague (especially compared to Whole Foods) on exactly what that means.
Wegman’s Animal Welfare Policy page does at least note “no antibiotics ever” as an option for some of their chicken. They also sell organic and free-range chicken.
After Whole Foods, Wegmans is the clearest of the big chains I researched here in terms of clearly displaying their animal welfare and additive standards on their website.
Not all chicken brands are created equal. A Fancy label does not mean better tasting chicken.
But beware, some lesser brands actually inject a salt solution into the chicken.
It plumps it up, and, of course, adds to the weight (making it cost more). It also keeps the chicken fresher longer. Typically it’s a 2% sodium or potassium lactate solution that will be added. So make sure and check the label and see if it says that (they are required to disclose it by law). (source)
Your best bet would be to buy a couple of chickens, cook them up and taste them for yourself to find a brand that works for you and your family.
However, I found at Publix GreenWise chicken is delicious. It is tender and juicy and has a nice texture.
But, if you’re really concerned about how the chickens are raised and slaughtered, Whole Foods Market is the best choice. They have very strict standards for how, not just chickens, but all of their meat, is raised and slaughtered.
If an animal is ever given antibiotics, the meat will not be sold at Whole Foods. So you can rest assured that you will not be ingesting unnecessary antibiotics.
Chicken isn’t the only thing worth being picky about at the grocery store!
If you’re a steak lover, you won’t want to miss my recent article about which grocery stores have the best steaks.
I get into all of it; USDA grading, Prime, Kobe, Choice, Select, and which grocery stores stack up and which ones miss the mark.
Which grocery store has the best rotisserie chicken?
In this case, the term “best” could refer to the quality of the chicken and things like we’ve discussed (antibiotics & hormones). But “best” could also refer to the flavor.
So we’ll dive in a little bit to both.
Rotisserie chicken is delicious. And today you can find it in just about every grocery store you visit. However, they are not all created equally.
If you have a Costco nearby, they really have the best tasting rotisserie chicken. Their chicken is big enough to feed a family of four, and they are delicious. The meat is juicy, the skin is crispy, and at $4.99 each, the price is right.
However, their chicken is cheap in part due to lower quality meat. The following ingredients were, at the time of this writing, on their label: “salt, sodium phosphate, modified food starch, potato dextrin, carrageenan, sugar, dextrose”.
But it’s not a surprise that stores would use lower quality chicken for their cooked products. They are, after all, in business to make money. And there’s nothing wrong with that.
So if you want flavor and a low price, Costco is the way to go.
Out of Publix, Whole Foods, Kroger, Trader Joe’s, and Wegmans, Publix has the best tasting rotisserie chicken. They have a wide variety of options, the price is reasonable, and it’s always hot and fresh.
The biggest problem with Publix rotisserie chicken is that many complain they tend to run out early. But if your top concern is animal welfare and artificial ingredients, Whole Foods Market still makes the top of the list.
There are three grades of poultry, Grade A, B, and C, that can be sold in stores.
Unlike beef, you can’t just look at the meat to see if it’s a good cut. With beef, you look at marbling and the color of the meat itself to determine the quality. Of course, the USDA also grades beef, but it’s not hard to get an idea of how it’s going to taste based on looks alone.
Most of the poultry you will find in your meat department will be Grade A.
Whole chickens, chicken breast, chicken thighs, etc. Chicken that is Grade B or C will be processed into cut-up, chopped, or ground poultry products.
There are three main factors in grading poultry:
Exposed flesh
Disjointed or broken bones
Missing parts
The table below summarizes each grade and the factors:
FACTOR
GRADE A
GRADE B
GRADE C
Exposed Flesh
The total length of cuts on breast or legs must be less than 1/4″ and the total length of cuts everywhere else must be less than 1 1/2″
1/3 of the flesh on a part may be exposed
More than 1/3 of the flesh on a part may be exposed
Disjointed or broken bones
None or one disjointed
Two disjointed OR One disjointed and one non-protruding broken OR One non-protruding broken
No limit
Missing parts
Wing tips and/or tail removed at the base
Wing(s) to 2nd joint AND/OR back area removed up to one-half way to the hip joint, not wider than the base of the tail
Back area not wider than the base of tail extending to the area beyond halfway to hip joints
What does chicken without antibiotics and hormones mean?
Food labels can be confusing. Chicken labels are no exception.
What does it mean when chicken is labeled “antibiotic-free” or “organic”? What about “no added hormones”? So, here’s the good news. No chicken that you buy in the store will ever be given added hormones or steroids.
By law, hormones are not allowed in raising poultry.
If the phrase “no hormones added” is on the label, it must be followed by a statement that says “Federal regulations prohibit the use of hormones.” source
In other words, like labeling a bag of carrots “gluten-free”, it’s a marketing gimmick to make you think their products are somehow better or safer. The trouble is, shoppers became so confused, that now, almost everyone does it as they don’t want shoppers to their product has added hormones.
But even if the chicken isn’t labeled as being hormone-free, you can rest assured that it is in fact, free of hormones.
Just like people, chickens sometimes get sick. When they do, a veterinarian may administer an antibiotic. Once a chicken has been given an antibiotic, it may not be labeled as being “raised without antibiotics” or “no antibiotics ever.”
However, federal regulations require that chickens that have received antibiotics cannot leave the farm until it has cleared from their system.
So in that aspect, all of the chicken you buy is technically “antibiotic-free.” But if you want to make sure the animal was never, ever, given antibiotics, look for a label that says “no antibiotics ever”.
There are so many different kinds of chicken at the grocery store. So how do you know what to look for when shopping?
Firstly, check the “best by” date. Eating chicken that is out of date will make you sick.
Check out the color of the chicken. It should have a pinkish hue. Chicken will fade from pink to a dull gray color as it spoils. So if there is even a hint of gray coloring, leave it at the store.
If you are purchasing chicken with the skin on, make sure the skin covers each piece. You don’t want to short yourself any of that delicious crispy skin.
But there is more to look out for when it comes to labeling.
Some labels don’t really mean anything. These should be considered marketing schemes.
Organic
The first label to look for is organic. Look for the USDA Organic logo, not just the word “organic.” This ensures that the chicken was fed an organic feed and at least has access to the outdoors.
Hormone-free
We’ve established that the hormone-free label doesn’t really mean anything.
Antibiotic-free
But you still want to look out for the antibiotic-free label (and ideally no antibiotics ever). Yes, any antibiotics given to chickens has to be clear of its system before it leaves the farm. But you have to have a lot of trust in the farmer to really know that the antibiotic is actually out of the chicken.
Cage-free
Another term that doesn’t really mean much is cage-free. Sure, these chickens do not live in cages. Instead, they live in warehouses with concrete floors and no windows.
A slightly better option would be to look for free-range or free-roaming chicken.
According to the USDA, to be labeled as “free-range” or “free-roaming,” chickens must have access to the outdoors for some part of the day. (source)
However, there are no requirements for the length of time the chicken must spend outdoors, the size of the outdoor area, or the type of ground cover.
So, for example, there could be a small door at the end of a barn that is open for 10 minutes per day. Because the door is open, the chickens have access to the outside. This qualifies them as “free-range” chickens.
So are free-range chickens the happiest chickens? Do they have the freedom to run around, eat bugs, and live their best chicken life? I don’t know. And if they still end up slaughtered, does that even matter?
Another thing to understand is that not all free-range chicken is organic.
But all organic chicken is free-range. To receive free-range certification, the chickens must have access to the outdoors, among other things.
Like steak, but not sure if Prime is worth the money?
I recently conducted a blind taste test of USDA Choice, USDA Prime, Certified Angus, and Grass-fed ribeye steaks.
Prime is definitely the most expensive of those 4, but did it taste the best? Find out my results in this recent article and brief video where you’ll see it all unfold!
Are there some chicken brands to avoid at the grocery store?
Every chicken producer must meet USDA regulations to be sold in grocery stores.
So you can feel pretty confident that whatever chicken you purchase will be safe to eat.
That said, you shouldn’t just pick up any old chicken. You should still read the label and make sure that it meets your personal standards.
There are probably some types of chicken to avoid as well as some brands that I personally avoid.
Ground chicken for one. Ground chicken can be made up of several different birds from several different places. So you won’t know if it’s been previously frozen or the quality of the meat pre-grinding.
In that case, it’s better to buy your chicken breast and grind them at home. Then you know exactly what you are getting.
Brands to avoid is a very subjective phrase.
If the way chickens are raised and slaughtered matters, then there are some brands that you may want to avoid.
Personally, there are some companies out there that simply do not have a good reputation.
Tyson is one example. Tyson has been sued more than once. Not only for mislabeling its packaging as “natural” or “all-natural,” but they also have a history of mistreating animals. source
They also have a history of being environmentally irresponsible.
They’ve been known to dump millions of pounds of toxic pollutants into U.S. Waterways and wash products with hazardous chemical disinfectants. All while claiming to be environmentally responsible. source
Tyson certainly isn’t the only company that has some controversy.
Perdue Farms, one of the largest poultry companies in the US, has been known to push around farmers and take advantage of them. Farmers often have to kill several thousand chickens per flock, at the direction of Perdue, without compensation. source
So, if not polluting the environment, the way farmers are treated or the way chickens are treated matters to you, you may want to consider avoiding Tyson and/or Perdue brands.
Final Thoughts
We covered a lot of information in this article. It can be a lot to digest, I know. (See what I did there?)
We went over what grocery stores have the best chicken and how to buy chicken at the store. I also discussed the best and worst chicken to purchase at the store.
Then we talked about some common terms that you may have seen on the packaging. And we also talked about the different USDA Grades.
While not all chicken is created equal, it’s not too difficult to find quality chicken. Organic and cage-free chickens usually make for the best chicken.
Personally, I find chicken thighs to be the most flavorful and the juiciest.
Lots of people love steak. But let’s face it, not all meat is created equal. So many steak lovers have wondered which grocery store has the best steaks?
The best grade of beef is Prime, and organic grass-fed is premium in terms of meat quality, taste & health. Unfortunately prime beef is only available in small quantities to grocers like Wegmans or Whole Foods Market due to low demand due to its premium price. But the best nationwide grocer for steaks is Whole Foods.
However, it’s not quite that simple.
After all, there are so many different kinds of cuts, gradings, aging, and much more.
So, this article is going to be all about your favorite cut of meat! We’re going to talk about what makes one steak better than another.
We’re also going to talk about which supermarkets have the best quality meat and how to pick a steak at the grocery store. We will define USDA meat grades and grass-fed versus grain-fed organic beef.
What is steak and what part of the cow do they come from?
Steak is not just any piece of meat. Steak is generally defined as a cut of meat that is sliced across the muscle fibers.
There are many different kinds of steak, each coming from different areas of the cow. Each type of steak has different characteristics. Ribeyes come from the rib area. T-bones, porterhouse, filet mignon, and strip steaks come from the loin.
Some steaks, like skirt steak and flank steak, are cut with the muscle fibers. They come from the short plate and the flank. They also tend to be tougher than other steaks.
Arguably, one of the hardest things about cooking steak at home is picking and purchasing steak at the supermarket. It’s not surprising, either. There are a ton of choices!
Like steak, but not sure if Prime is worth the money?
I recently conducted a blind taste test of USDA Choice, USDA Prime, Certified Angus, and Grass-fed ribeye steaks.
Prime is definitely the most expensive of those 4, but did it taste the best? Find out my results in this recent article and brief video where you’ll see it all unfold!
We all have our own idea of what makes a steak “good.”
The same applies when we talk about “better” steaks. For this article, we’re going to assume that the better steak is super flavorful yet tender. We’re also going to assume that cost is not a factor.
Filet Mignon comes from the tenderloin portion of the cow.
It contains very little fat and comes from a non-weight-bearing muscle. This, along with it not containing much connective tissue makes it the most tender cut of meat. However, the lack of fat does not make it the most flavorful.
This is why it is usually served with some sort of sauce or wrapped in bacon.
Strip steaks, like the NY Strip, is a good balance of flavor and tenderness. It’s got some fat in it, making it more flavorful than the filet mignon. It’s also a well-worked muscle, making it less tender.
The Ribeye is the most flavorful cust of meat. Look for high marbling. This is the white swirling you’ll see in the steak. The more marbling, the more flavorful the steak. If cooked with care, it can also be very tender.
So, what makes one steak better than another steak? A good amount of fat (for flavor) and cut from an area that doesn’t do much work (for tenderness).
So some steaks are more expensive than others. But at the end of the day, are all steaks chewy?
Big steak tonight for dinner what sides can go with it. H-E-B best grocery store unless you hit the whole food markets I rock with that too pic.twitter.com/STGVViVEI6
There are tons of supermarkets out there, so this article is going to focus on a handful of well-known supermarkets.
When shopping for meat, you should look for good marbling and nice red color with no brown spots.
Another factor in the quality of meat is whether the cow is given growth hormones or antibiotics. Animals fed right and treated humanely are not just for marketing. They make for better tasting, healthier meat. As a bonus, you can feel good that the cow lived it’s best life before it landed on your plate.
Publix
According to the Publix website, their meat is raised with no antibiotics or added hormones. They are also fed a 100% vegetarian diet. However, they don’t specify whether they are grain-fed or grass-fed.
While Publix indicates that the GreenWise Angus is humanely raised to certain requirements, they don’t specify what those standards are. They also do not indicate whether these standards apply to any other cut of beef sold in the store.
It’s also worth pointing out that places like Whole Foods guarantee their meat and poultry has no added growth hormones or antibiotics EVER. Whereas many brands and stores simply guarantee that their meat and poultry tested free of those things at the time of slaughter.
That means in many cases, the animals or feed have been treated with those things earlier in their lifespan. (source)
Whole Foods Market
Meat sold at Whole Foods has over 100 animal welfare standards it must meet before it is sold in the store.
These standards don’t just apply to beef cattle. They also apply pork, chicken, sheep, goats, and turkey.
If an animal ever gets an antibiotic treatment, it won’t be sold at Whole Foods. They also don’t permit added growth hormones or animal by-products. They also ensure that animals are raised, transported, and slaughtered humanely.
Because there are such stringent standards to the meat that is sold at Whole Foods, you can rest assured that any meat you purchase will be healthy and free of nasty additives.
If you aren’t a fan, you may have wondered why is Whole Foods so popular?
I break down the company from top to bottom in a recent article. Since I worked for them for more than 20 years (not currently), I know a thing or 2 about them, including a lot of insider tips.
Kroger is not as transparent about their meat policy. They do offer antibiotic-free meat and their line of Simple Truth meat products that are free of growth hormones.
They do require that suppliers meet standards set by the North American Meat Institute as well as the National Cattlemen’s Beef Association.
Trader Joe’s
While Trader Joe’s has a lot of excellent products, meat is not their strong suit.
They do sell organic beef, but they do not have much of a selection. And, as you’d know if you shopped there, everything is prepackaged. They do not have butchers in the store and nothing is cut or packaged in the store.
They sell a lot of marinated meat, but if you are making steak, you will want to make your own marinade, if you marinate it at all. Sometimes meats that are lower quality get packaged in a marinade to mask the lower quality.
So it’s usually best to marinate it yourself.
Wegman’s
Wegman’s sells organic and grass-fed beef, but they do not have any standards as it relates to the humane treatment of cattle.
They are exclusively on the East Coast. With only 89 stores, some of you may have never seen one.
But they are overall a great grocery store. They combine the look and feel of Whole Foods, but in a much larger format with a more lenient set of product standards.
So unlike Whole Foods, you can probably buy that Captain Crunch cereal along with your dry-aged Prime tenderloin and house-made mozzarella.
As far as quality, organic meat does not necessarily mean it’s good meat. Organic meat could be fed grains, which are less healthy than grass-fed cattle. I discuss in more detail the differences between organic and grass-fed meat in the sections below.
How do you pick a steak at the grocery store?
While steak from the local meat market may be the better option for purchasing steak, sometimes is just not possible.
Meat markets (butcher shops) are becoming a rarity. If you do happen to have one nearby, it’s going to mean an extra trip and extra time shopping.
Sometimes it’s just more convenient to do all of your shopping, including meat, at the supermarket.
So, how do you pick a quality steak at the grocery store?
First, check the fat content
You want there to be good marbling, or fat, throughout the steak. Marbling ensures a juicy steak with a deep, rich flavor. Fat on the outer edge of the steak ensures juiciness while helping it retain its shape.
Next, look at the color of the meat
Grass-fed meat usually has a deeper red color with the marbling having a yellowish hue.
Grain-fed meat will be less red with a milky white or creamy-colored marbling.
Be sure to make sure there are no brown spots on the surface of the steak, either.
Color is also a marker for the freshness of the meat as well at its age. Fresh meat will be a lighter shade of red after it is cut. Meat that has been in cold storage for a long time will be a darker shade of red.
Younger meat will be brighter colored than older meat. Darker meat comes from an older animal, meaning it will likely be a tougher cut.
Size does matter!
You want to purchase a steak that is at least one-inch thick.
Thinner steaks cook much faster, making them easier to overcook. An overcooked steak will be chewy and dry. You also want the thickness to be consistent so it’s not done on one end and raw on the other.
Don’t confuse an overcooked steak with a well-done one. Even a well-done steak, when cooked properly, can be juicy and tender.
Finally, shop for your steaks just before you are about to checkout.
Refrigerate or freeze them as soon as you get home. This is more of a safety precaution than anything. You’d hate to cook a steak to perfection just to get sick from it! But, of course, for the best steak possible, cook it shortly after you buy it.
But let’s say you’ve bought the best steak you can afford. How can you make it as tender as possible?
What’s your beef? When you’re choosing meat to buy for #GrillingMonth do you know what the labels actually mean? Here’s USDA’s guide to understanding beef grades: pic.twitter.com/ihNTsTb87z
— USDA Food Safety & Inspection Service (@USDAFoodSafety) July 9, 2019
What are the USDA meat grades?
The United States Department of Agriculture (USDA) grades meat at the request of the meatpacker.
The grading system determines the quality rating based on the amount of marbling in the muscle and the age of the beef.
There are generally three USDA grades of beef that you would buy from the supermarket. From highest to lowest, they are:
Prime
Choice
Select
The highest quality of meat is USDA Prime.
It is the most tender and flavorful cut of meat. It is also hard to find and usually reserved for high-end restaurants. You may be able to find it at the supermarket occasionally but at a premium price.
In short, the higher the ratio of marbling, and the younger the cow, the higher the grade.
The marbling determines the tenderness, juiciness, and flavor. Younger beef produces a finer texture, making it more tender.
The second-highest grade is Choice.
It has less marbling and is generally less tender. Less marbling also means less flavor and juice.
USDA Select is the lowest grade of steak you’ll find at the supermarket.
It is very lean and tougher than other cuts.
USDA Cutter and Canner grades are meats that are typically found in convenience foods, like microwave burritos, pot pies, and other processed food products.
When shopping for steak, be sure to look for the USDA shield.
Many grocers will mark packages as “prime” or “choice,” but unless it has the USDA shield, it’s most likely a marketing ploy.
Organic beef does not necessarily mean it was grass-fed.
Organic means that the animal was not given added hormones or antibiotics or pesticides in the food. The feed can be grass, corn or soy (grains).
Grass-fed meat means that the animal was pasture-raised and was not fed corn or soy. Grass-fed meat is often organic, but organic does not necessarily mean grass-fed.
Because cattle that are fed grain are inherently less healthy, organic does not necessarily mean better. Studies show that grain-fed cattle have unhealthy omega 6 to omega 3 fats. They have higher saturated fat and tend to be pro-inflammatory. (source)
Grass-fed cattle have a much healthier omega 6 to omega 3 fat ratio.
They also tend to contain more vitamins, are less likely to have E. coli, less saturated fat, and fewer calories than commercial grain-fed meat.
So, if you are looking to purchase the healthiest steak, look for organic grass-fed beef with a USDA rating of at least Choice.
Are you a chicken lover too?
I have a recent article that breaks down which grocery stores have the best quality chicken. I also take the mystery out of the common terms like hormone and antibiotic-free.
I even explain how some claims you see on chicken packages are just marketing gimmicks and are really meaningless.
Just click that link to read it on my site.
Come to Whole Foods in Louisville and you will see the best meat department in Louisville. pic.twitter.com/Xrqn3z2YoN
What grocery stores have full-service meat departments with a butcher?
Again, there are countless grocery stores, many of them with full-service meat departments. I’m going to focus on a handful of popular supermarkets.
Publix
Publix has a full-service meat department with a butcher on hand. Butchers are available during regular operating hours to custom cut meat, trim a cut, or repackage portions.
Whole Foods Market
Whole Foods has a full-service meat department with a butcher on hand.
But their meat department also has over 100 animal welfare standards it must meet before it is sold in the store. Some of these standards include no added hormones or antibiotics.
Cows must spend at least ⅔ of their life at pasture. Furthermore, Cows, among other animals, must be raised, transported, and slaughtered humanely.
Kroger
Some, but not all Kroger stores, have an in-house butcher. Check your location to be sure.
Trader Joe’s
Trader Joe’s does not have a meat department with a butcher. They sell meat in smaller, prepacked packages. Nothing is cut in the stores.
Safeway
Like Publix and Whole Foods, Safeway does have full-service meat departments with butchers on hand. Butchers are available to custom cut any order.
Final thoughts
In this article, we went over all the things you need to know about purchasing steak at the grocery store.
We went over what makes a great steak.
Then we talked about what supermarkets have the best quality meat and how to pick a steak at the grocery store. We also went over USDA meat grades and the differences between grass-fed and grain-fed beef.
Of course, we also talked about what makes one steak better than another.
Then we looked at which supermarkets have the best quality meat and how to pick a steak at the grocery store. We answered all the top questions too, about things like USDA meat grades and grass-fed versus grain-fed organic beef.
Ultimately we answered the question of which grocery store has the best steaks?
My pick for quality, consistency, price, and availability is Whole Foods Market. After all, they operate over 400 stores in multiple countries. While some place like Wegman’s on the East Coast also has great steaks, I can’t give them the win since they don’t operate in most parts of the country.
Small butcher shops, of course, could be well worth checking out too if you have one. But anywhere you can find USDA Prime or at least Choice beef, ideally organically grown and grass-fed, get it! You’ll have a great steak!
I would steer clear of buying meat from places that only sell USDA Select beef and also steer clear of places that don’t have butchers on staff who cut their meat fresh. Trader Joe’s and Aldi come to mind there.