Grading designations have changed in the last couple of years: From top to bottom:
Utility, Cutter, and Canner grades have been put into a single designation.Standard and Commercial are not the same.
Standard has little or no marbling and often lacks the juiciness and flavor of higher grades of beef. It may be retailed as ungraded or "store brand" meat.
Commercial may have some marbling, but comes from an older animal and may lack tenderness. It also may be retailed as ungraded or "store brand" meat.
Ultimately, when you're buying case pack beef tenderloin, it's very difficult to ascertain the sex of the animal and if the beef was appropriately graded. Tenderloin is lazy muscle tissue that does very little work, so it is the most tender part of the animal. Consequently, I've often opted for select
for large scale catering jobs when I know the tenderloin will be heavily seasoned and sauced for service. It has to be, of course, by agreement with the client. Some states are very clear on what grades of beef may be served in restaurants, but vague or indifferent with catering. Recently, I've noticed more and more retailers selling ungraded beef of numerous cuts at very low prices. Angelo Caputo, Angelo Caputo's Fresh Markets
in Chicago is notorious for blowing out whole tenderloins at $3.99 a pound, retail. Currently, Caputo's is blowing out rib eye at $3.99 a pound. Current pdf. ad.
I'd guess that this ungraded beef is standard or commercial. When I see these prices on ungraded beef @retail, I often wonder how many small restauranteurs sneak in for a few loins.:lol: