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When you say sheap meat in terms of rsteraunt grade its misleading. n Some restaurants order lower "grade " meat but it doesn't mean there is anything wrong with it. All beef is federally inspected and most comes from the same two slaughterhouse in alberta...cargill and the other name i don't recalll. only the top 10 percent of beef in canada is classified as AAA. the grading system is based on many factors but the most obvious to consumers at a market are marbling and size. When it comes to chicken....always get free range if you can afford it...it just tastes better. Pork is pretty standard across the board unless your getting into heritage breeds
But when you suggest that the "cheap"meat are inferior in terms of safety and health standards is totally wrong.
As far as superstore buying corporate...well doesn't that make more sense so they can use there buying power to get a decent deal? do you expect them to buy piece meal from different suppliers in different cities?
the one thing ii will say is that i've seen t&t sell un aged beef...its really tough for steaks and such so i might think twice about getting steaks from there
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