Weekly Fic (and Meat) Recs 60
I'M BACK! I had a lovely time on PTO! I went home, visited with family, visited with the cattle, celebrated my birthday, attended a banquet, got a wicked sharp meat cleaver (very excited about this), visited a new arboretum, saw birds, took pictures of birds, and survived the solar eclipse! All and all, a good time all around :) Got some reading done too, so there are fic recs from what I read last week and this week on this list. Also, a meat 101 lesson at the end, USDA beef quality grades edition!
The Brothers Wayne by HaleHathNoFury (My_Trex_has_fleas) - Superbat, wip. An update to the Bruce and Wade Wilson are brothers fic. Some family bonding between the brothers, the only way siblings know how. Beating the shit out of each other :)
Fresh Wounds (Still Cut Deep) by Inkwell1013 - Batfam, complete. A fic inspired by this art from sully-s. Alfred taking care of a newly orphaned Bruce and having no clue what he's doing (except his best).
dead man's party by TheResurrectionist - Batfam, wip. An update to Jason sees ghosts fic (while being haunted by Martha Wayne)
Patroclus by widow_account - Superbat, complete. I shrieked when I saw this fic was completed! I need to go back and reread it again in it's completed glory. Clark is kidnapped and sent to War World to fight. Bruce saves him. Much feels are involved too.
They Also Serve by Ginevra_Benci - Batfam, complete. Alfred wakes up to a surprise, Bruce kidnapping adopting a small angry child (Dick).
Precedent by Cdephiki - Batfam, complete. Damian joins the family early AU! The second fic in the series. This story is about Jason joining the family.
Padam by HaleHathNoFury (My_Trex_has_fleas) - Superbat, wip. More of college Clark at a gay club. Bruce Wayne has entered the chat :)
Just A Little Bit... by HaleHathNoFury (My_Trex_has_fleas) - Superbat, wip. More of eldritch Bruce and alien Clark! A plan is in the making to infiltrate Cadmus. Jason and Dick visit Ivy to ask for help
Unreasonable Love by elizabethgee - Superbat, wip. Bruce and Clark start dating and it is found out by the media. This wouldn't be too much of a problem except the fact that this awakens something in Clark's Kryptonian brain and he gets a little possessive protective of his mate boyfriend :)
shiftwork by TheResurrectionist - Bruce Wayne, complete. A neat fic from an outsider's point of view! Bruce visits one of Wanye Enterprise's worksites.
Oh Can't You See What Love Has Done (What it's Doing to Me?) by dio_icaurtica - Superbat, complete. A fic inspired by this post from frownyalfred!
Patchwork Pod by Ktkat9 - Superbat, Batfam, Superfam, wip. More of the mer Bruce fic! Tim and Bruce are recovering from their injuries.
Azure Catching the Moonlight by RenaiRin - Superbat, wip. Superman gets hit with some pink kryptonite. Be sure to read the tags! :D
Show Me How to Lie (You're Getting Better All The Time) by BookwormByNight - Superbat, wip. A Superman from an other universe shows up in the watchtower. He doesn't want to leave and takes a special interest in Bruce for some reason :)
Bruce Doing Mundane Things by aesthetic_pleasure - Superbat, wip. Exactly what it says in the title. Bruce does mundane things and Clark enjoys watching him do them.
Happy reading!
And now, as promised above:
BEEF QUALITY GRADING 101!
Since I live in the USA, my experience with beef quality grading is with the USDA standards. But, most of these rules (kinda) apply to other countries, they might just have different standards of what carcasses make it into what quality grades (for fun, look up USDA beef marbling cards and then Japanese beef quality grading cards. Marbling that would be acceptable for high quality beef in the US would be considered lower quality in Japan!)
What are USDA beef quality grades? Have you ever been in the grocery store, looked at a package of beef steaks (ribeye, sirloin, strip loin, filets, etc.) and saw a sticker on the package that said "USDA PRIME" or "USDA CHOICE"? That's the beef's quality grade! It determines the worth of the carcass. That, in combination with the Yield Grade (how much sellable meat can a processor/retailer/etc. can get off the carcass) gives you the overall price of the carcass.
There are two major factors that go into determining the quality grade of a carcass, the marbling and the maturity. Marbling is the intramuscular fat (fat inside of the muscle). Since marbling contributes to flavor and tenderness, more marbling is better! Below are the USDA marbling standards for beef carcasses:
The other factor is the maturity of the carcass. This is determined by looking at the ossification (cartilage turning into bone) of the dorsal processes (the long spiny fingers along the back bone) along the spine of the carcass. Look at the cartilage caps in the green boxes in the picture below:
The one on the far left is very white. If you were to scratch it with your fingernail, it would feel smooth. This would be considered an young carcass, or "A" maturity. The more those caps fill with bone, the older the carcass. The one on the far right has those caps completely filled with bone, so that would be considered and older carcasses, or "D" maturity. When a carcass passes into "C" maturity (like the one in the middle), that carcass can no longer be graded in to the higher priced quality grades (USDA Standard to Prime).
The maturity matters because as the animal gets older, they develop more connective tissue in the muscles. This decreases the tenderness of the meat, and consumers don't want to pay more money for tough meat. This is also why meat coming out of the middle of the carcass (along the back, so ribeye and loin) are more expensive. Those muscles have less connective tissue, so they are more tender. The tenderloin (Impress your friends by calling it by it's scientific name, psoas major!) is the most tender muscle on the carcass, so that's why it tends to be the most expensive.
Below is a chart showing what maturities and marbling scores are needed to reach what quality grade. For example, a carcass with "B" maturity and "Modest" marbling would be graded as USDA Choice.
USDA Prime is the highest quality grade a carcass can receive (well, actually USDA High Prime, but I can go more into how that's determined if someone asks about it). The lowest qualty grade you see in a retail store would be USDA Standard. The USDA Commercal, Utility, Cutter, and in the verrrrryyyy tiny corner in the bottom right is Canner. These grades are given to older animals, like old cows and bulls. USDA Commercial might be sold whole muscle (boneless) in restaurants after it has been enhanced (pumped with water, salt, sugar brine to make the meat more flavorful and tender). Otherwise, these carcasses that are lower quality grades are ground up for ground beef! Nothing more tender than ground beef! They can also get canned for canned beef. I have had many delicious meals of beef and noodles from canned beef from my family's herd 😋
As I mentioned before, this quality grade, along with the yield grade, determines the price of the carcass. If you want to check those out, click the link below:
USDA AMS daily beef reports
The report for beef carcass price per hundred weight is the second link down, called "Beef Carcass Price Equivalent Index Value". The USDA Agricultural Marketing Service always has these reports and they are always updating them each day. You will see price fluctuations throughout the year. I looks like for April 12th, the most valuable carcass for that day is a carcass that grades USDA Prime, with a Yield Grade of 1-3, and a hcw (hot carcass weight) of 600-900 lbs. A carcass that hit those standards will get you $297.92 per hundred weight (every 100 lbs, you get that much amount of money). So, a 800 lb carcass that is USDA Prime, Yield Grade 3 is worth $2383.36. This would be considered very rare though. Most carcasses in the US are grading USDA Choice, Yield Grades 1-3.
Anyway! I hope you enjoyed that Beef Grading 101! If you have any questions, feel free to send me an ask! I love discussing this!
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