I guess it used to be the only way to get that quality of cuts of meat--"USDA PRIME".

But that's no longer the case:

The Wall Street Journal

JULY 16, 2009, 1:34 P.M. ET

Prime Time for Steak Lovers

By KATY MCLAUGHLIN

For years, Brian Wong, a 25-year-old technology consultant in San Jose, Calif., longed to buy USDA prime beef. He had tried it at an expensive steakhouse, but whenever he looked in supermarkets or at Costco for the beef with the Department of Agriculture’s highest grading, he was told they didn’t carry it.

So when Mr. Wong saw a cut labeled USDA prime at Costco—selling for $9.99 a pound—he was so startled that he knocked on the window of the butcher department. “I asked them, ‘Is this a joke? Is it really prime?’ ” Mr. Wong says. The rib eyes he bought were the real thing: They were “more tender, more juicy” and more “delicious” than any other steaks he has cooked, Mr. Wong says.

Mr. Wong experienced a phenomenon steak lovers are observing across the country: High-end beef that was once available mostly at steak houses and fine-dining restaurants is increasingly showing up in retail butcher cases. Two years ago, the only way most home cooks could get their hands on beef varieties such as USDA prime was to buy them in a gourmet store or by mail order, which could be as expensive as a steak-house dinner. But now, not only is steak-house-quality beef easier to find; in many cases, it is selling for little more than standard supermarket meat.

read the rest here:

http://online.wsj.com/article/SB1000142 ... %3Darticle

I would counter with, "Dan, you need to do your job a lot better."

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