What does ranchers reserve mean

In the simplest of terms, CMS utilizes vision cameras and electronic testing to help sort out carcasses that should qualify for Rancher's Reserve.

The folks there have also tenderness-tested at least 15 carcasses from 1, of their largest feedlot suppliers, so they know where the most tender cattle are coming from most often, and Dolezal says they're beginning to understand the management and genetic factors that contribute to it. This is in addition to extensive company research examining the seasonality of tenderness.

Basically, Safeway pulls meat from its shelves, then tests it for SSF in its lab to validate that tenderness meets the proprietary specification they and CMS agreed to. Having its own lab means Safeway can pull meat from competitors' cases to see how they stack up, too.

He says all the SSF testing done by others adds up to maybe 10, samples each year. Safeway believes so strongly in its ability to sift the tough from the tender that it offers a unique guarantee to customers. If someone is dissatisfied, not only does Safeway refund their money, but gives the customer another package of meat, the same cut of equal or higher value. We believe in it that strongly.

Anyone can give them their money back, or even twice their money. Part of that confidence comes with the objectivity provided by SSF. Instead of merely a visual estimate used for pricing quality grades , this is an objective measure. Safeway customers have taken to the brand in droves. We use 2nd Day Air to ensure freshness. Remember to check out our Monthly Features and Specialty page for more items you don't want to miss!! Search for: Search.

All Products. Contact HUWA. Bottom Eye of Round Top Round. Our Story Gallery. My Account. Contact Huwa. Cooking Your Ranchers Reserve Sirloin The highest-quality sirloin steaks tend to be suitable for cooking on the grill, or any method that uses high heat. With years of experience in the industry, our cattle are raised with a difference you can taste. We work hard to raise herds of the highest ranked Prime Black Angus cattle around, and we are confident you'll taste it. The term "Cut" typically refers to which part of the cow the beef comes from, but in this case, Safeway is trying to imply that these are restaurant style cuts perhaps thicker than typical steaks?

But it doesn't mean they are from a good portion of the cow or that they are better. Or just use your own eye and good judgement.

Thanks for the post and subsequent comments. I faced this question today at Safeway for the first time I don't regularly shop there and was baffled. Now I know what I will or probably won't be buying. Keep on posting! I worked for safeway. Restaurant cut is a term that's applied to the way we cut our top sirloin steaks. It is still the same grade it's all still mostly USDA Select from Safeway - the cheapest stuff they can get their hands on.

Stay away from Safeway's Sirloin, I've bought and cooked them, and even me being an employee I took it back because it was not as tender as a Sirloin traditionally is.