Published June 1963 — Download PDF of the original newspaper column
From the office of UNITED STATES SENATOR ROBERT C. BYRD Room 342, Old Senate Office Building, Washington 25, D. C. Volume III -- Number 23 6-7-63 BYRD' EYE VIEW A Public Service Column by SENATOR ROBERT C. BYRD GOVERNMENT MARKETING SERVICE GUIDES BUYER TO BEST BUYS The U.S. Department of Agriculture is currently holding an exhibit in Washington, D.C., which commemorates 50 years of marketing service to American farmers, industry and consumers. The aim of the exhibit is to increase awareness of what the Department's grading stamps mean, as regards quality and economy of purchase. Ability to interpret these stamps correctly can save the housewife many dollars. On dairy products, the classifications "Grade AA", "Grade A", and "Grade B" are most common. On butter, there is not a great deal of difference between the two top grades, both of which are made from fresh cream. Where the price differential is great, a substantial saving may be effected by purchasing Grade A rather than AA. Grade B is made from sour cream, and lacks the fresh flavor of the top grades, although it is almost equally healthful. Thus, for some buyers it may represent a dollar saving without any nutritional sacrifice. The following grade stamps may be found on cheese: "AA", "A", “B”, “C” and “D”. These stamps indicate excellence of flavor, rather than nutritional value, all U.S. graded cheese is of acceptable quality. For cottage cheese, the Department issues a "Quality Approved" stamp of approval. Fluid milk is one of the few items not graded by the Department of Agriculture Instead, the U.S. Public Health Service puts out a ''Milk Code" which is followed in 37 States and 1900 municipalities. Under the Code, Grade A milk is designated as meeting certain rigid standards as regards bacteriological count, herd health requirements, sanitary inspections, butterfat content, etc. Four grades of eggs are acceptable: “AA”, “A”, “B” and “C” The first two grades are best for egg dishes, since both the yolk and the white are thick and firm. Grades Band C eggs have a thin white and a fragile yolk, which break easily. There are six sizes of eggs: “Jumbo”, “extra large”, “large”, “medium”, “small”, and “peewee”. Size has no bearing on the quality of an egg; Grade AA eggs come in all sizes. Poultry has three grades, “A” “B”, and "C", which are considered wholesome. The grade A bird is full-fleshed with a good layer of fat. Grade B is somewhat leaner, and the grade C fowl is noticeably thin, with the breastbone prominent, and some skin flaws. The best grades of beef are labeled "Prime", "Choice", and "Good ". Prime beef has the maximum amount of fat marbled in with the lean meat. Choice and good are less interspaced with fat. "Standard" beef has almost no fat, and less juice and tenderness. "Commercial" beef comes from older cattle and requires long, slow cooking to make it palatable. Lamb and mutton are graded similarly, except that "utility" replaces standard, and “cull” is the lowest grade of lamb. As U.S. gradings are voluntary, it is possible to purchase food that is ungraded, or is "graded" without the U.S. Department of Agriculture stamp on it. However, the familiar USDA shield is the housewife's best guide to a safe and economical purchase. -30-