This is a steak related question, so what better place.....
Was driving 3,000 miles over the last week or so and ran across something out of state that seemed strange. Small country grocery with advertising sign in front;
No. 2 ribeye $3.79 lb.
Intriguing concept....I was curious, so had to ask. Was told that No 2 was referring to grass fed beef as opposed to grain fed. And the price was unbelievable, but that was the actual charge. They also had the 5 lb hamburger plastic wraps for about $7.50. (As compared to the Walmart in town at about $11.)
Visually, this was some of the best looking ribeye I have ever seen. Bought some as a test and fed to group of about 30 people. Grilled some to each of the 3 stages - rare, medium, and well done. All had very good flavor. Very chewy - a couple of the people called it 'tough' (they ate well done). Was good enough that I went back the next day and bought about 40 lbs. more. At that price, and with the good taste, I wouldn't care what kind of meat it was! Two days later I drove by the store again and the price had been raised to $4.19 lb. Got to get a bigger freezer!
I have never heard of "No 2" referring to US beef (Wagyu is different system). As for grass fed, I think that is all we had growing up, so it just seemed like 'normal' to me. Chewy (tough) steak is why all the old people had those little hammer type meat tenderizers....
Anyone ever hear of 'no. 2' ??
Here’s a guide to beef grading, might answer your question and as to why it was cheaper and chewier. Was it very well marbled or not?
https://www.sdstate.edu/ars/students/activities/judging/evaluation/beef-grading.cfm
