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A rib eye steak used to be quite a treat. Has anyone else noticed now they seem to be tough and chewy?

It's hard to believe USDA has changed beef grading.

More likely it's a Covid response. Closed restaurants and packing plants, people not going out, no business travel or vacations reduced demand. Cattle men responded by holding steers longer. So those going to market are older than optimum. They make great hamburger but steaks are a problem.

You wonder how long it will take to work off the backlog. The cows are still having calfs.

Or is it that restaurants are downgrading quality to maintain margins as costs rise?

What do you think?
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