Completely innane post today, but I've been wondering about it for a little while now. For the last couple of months, Safeway, the supermarket has been putting out a new line of meat (only beef I think) with the label "Restaurant Cut."
I don't know what to make of it. What does "Restaurant Cut" mean? I grew increasingly suspicious when I saw that their "Restaurant Cut" line costs less than their regular "Ranchers Reserve" line.
Example: The Restaurant Cut Top Sirloin steaks are often on sale for $5/lb.. Meanwhile, the Ranchers Reserve Top Sirloin steaks are rarely on sale for $5/lb. and are more often on sale for $6 or $7/lb..
Does the Restaurant Cut come from a different place? Is it one or several USDA grades lower than the Ranchers Reserve?
Now that Alinna and I have been getting almost all of our produce from either the food box or from Frederico's market down the street (support local businesses!), meat is one of the few things we get from Safeway... well, that and Captain Crunch.
Any help on the Restaurant Cut? I've been too chicken to go and try it out.