Utility Ribeye?

[daveb]

Is anyone familiar with this cut or grade?  A friend caught these on sale at Rest Depot.  He's not sure what it is but it says ribeye and was less than $5/lb so he bought a case and brought it to me to be packaged.  

 

I trimmed the silverskin (a lot) and sort of portioned it.  But.  It does not look like any ribeye I've seen.  No thick fat peice running through the center, texture does not look right for ribeye.  My limited google fu finds discussions of a cheap cut with little marbling that is typically tough.  My default on unknown cuts of beef is to treat them like a round and put them in a bath overnight.  

 

Does anyone have a good (or bad) experience to share?

Edited November 11, 2016 by daveb (log)

[btbyrd]

Utility is a USDA grade of beef that ranks lower than select, standard, and commercial. Speaking only for myself, I can't imagine purchasing meat described as "utility," even if that wasn't the USDA certification for some of the lowest quality beef around.

[btbyrd]

I bet it would make for a decent to pretty good burger. You may have to add some fat to the grind though.

[Martin Fisher]

1 hour ago, btbyrd said:

I bet it would make for a decent to pretty good burger.

 

That's right, it often does.

Utility, cutter or canner grades are usually older or 'troubled' cattle.

Tastiest ground beef I've ever had was from an older pasture-raised Holstein/Piedmontese cross brood cow.

Edited November 11, 2016 by DiggingDogFarm (log)

[KennethT]

Troubled??

[Yiannos]

I always thought utility grade meat was what they used in the making of pet food and the like, the lowest of the low.

[JoNorvelleWalker]

There is always Cutter and Canner:

 

http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/production-and-inspection/inspection-and-grading-of-meat-and-poultry-what-are-the-differences_/inspection-and-grading-differences/!ut/p/a1/jVJtb9sgEP419jcCrrsunWRNXrQoL00yq8rq-ktF4IzZHOMAjtX9-oH7oWnUbAWhO-6eu4PnDhc4x0VDj1JQK1VDa38vbp5IRm6i2wlZbG6jKZmvf2ab5WRCxvefHODxH4B1_MH4Cysl_4tffKDAlV5NVgIXLbUVkk2pcC7AItqYHrTBeakUR4aWYJ9RSZlFpgKwztFqxTvmqXBg7kJNC8MV56_64BKactkIpEq0B2oHW6u62upn1FfeoAHZChCXZQkaGgbm6WKWExB-wMXbL5LI7fk6vr-eLdYx2VyfA97pwQvgMsmORVGr3dDwx7TZxWNHlwb_CD3qtDNX1rZfAhKQvu9HQilRw4ipfUCc96uhiQ01s8mv8JCEYDRLTGhUpxkkPexCxpM4PAJPCK22y--9_B0VO3443GVplc8_q9Vyto3Ft0xlUyH0Kp2HLmviSwZRnAbR1dQfX7k00ow6w6l7w3EwtsaLVmlLa695hJdWtZIN2ml7wfVzmG3vOBmCc9zJGAzpzwbhPZoqZSzO39KD2_02_3OXzoj8sX8Ym_QvQy-gzQ!!/#4a

[Martin Fisher]

10 hours ago, KennethT said:

Troubled??

 

Say, for instance, a young dairy heifer or cow won't conceive for whatever reason —  so they get culled.

There are hundreds, maybe even thousands, of other possibilities.

[Martin Fisher]

8 hours ago, Yiannos said:

I always thought utility grade meat was what they used in the making of pet food and the like, the lowest of the low.

 

"Utility, Cutter, and Canner grades...are used instead to make ground beef and processed products."