Quite common really...

Its typically just the Tuna that will be available at that grade.

On the pork side though, the common pork available is much safer than it was years ago - at least in terms of danger from Trichinosis. In fact, if you compare cookbooks & meat thermometers over the decades, you will see that the pork temperature has been decreased by over 40°F.

And for common supermarkets, I know Albertsons tends to have good quality meat, I still wouldn't eat the pork raw, maybe the beef - but I'd prefer other sources. Tweet