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Final week we rewatched the outdated film “Hoosiers,” which was filmed totally in Indiana. In keeping with one principle relating to the origin of the state’s nickname, when a customer knocked on the door of a pioneer cabin in Indiana, the settler would reply, “Who’s yere?”

Right here’s “yere” questions from readers in northwestern Indiana.

“As an outdated retired dwelling economics instructor, I get pleasure from studying your column in The Occasions right here in Valparaiso. This morning I used to be in my native meals retailer, and I observed complete beef filet mignons on the market. The label stated ‘utility grade’ on it! How would you prepare dinner a utility grade complete filet? I assumed that was nearly pet food grade! I by no means noticed this earlier than. Ruth E.”

That’s new to me, too, Ruth. Beef is graded for high quality by the U.S. Division of Agriculture primarily based totally on tenderness, juiciness and taste. Prime cuts, for instance, are essentially the most tender and flavorful due largely to marbling of fats distributed by the meat. Alternative has much less marbling but remains to be top quality. Choose grades are usually leaner and could also be considerably much less flavorful. Most cuts of meat are one in every of these three grades.

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Commonplace and Industrial grades are seen much less usually and is likely to be offered underneath a retailer model. In keeping with the USDA, utility, cutter and canner grades “are seldom, if ever, offered at retail however are used as a substitute to make floor beef and processed merchandise.”

All these high quality grades are suitable for eating. Their distinction lies principally in style and tenderness.

Filet mignon is lower from the tenderloin, which may be very lean. My guess is these utility-grade steaks have much less marbling and subsequently much less tenderness. So that they is likely to be higher in Swiss steak than on the grill.

Pam F., who additionally reads the column in The Occasions, writes: “My husband was identified with Sort 2 diabetes final 12 months. He is also liable to gout. I’ve been making an attempt to analysis what he can and can’t eat to keep away from future gout assaults and maintain his blood sugar at acceptable ranges.

“I do know he must eat a low-oxalate and low-purine weight loss plan. I’ve discovered lists of meals in each classes, however I’ve additionally discovered conflicting info. My husband can now not eat a lot of our favourite recipes. I’d actually recognize should you might recommend web sites or books, particularly recipe books, that would offer us with helpful data.”

Pricey Pam: The principle aim in treating gout is to decrease uric acid, a compound that may type painful crystals that lodge in and round joints of vulnerable individuals. Meals which can be excessive in purines are the principle supply of uric acid, in order that’s why a low-purine weight loss plan can assist. Some individuals can also want a low-oxalate weight loss plan if they’ve kidney stones. That’s one thing to debate along with your physician together with the necessity for medicines to decrease uric acid ranges.

One useful resource is “The Therapeutic Gout Cookbook” by registered dietitian Lisa Cicciarello Andrews. It affords recipes which can be kidney-friendly and diabetes-friendly. You may as well discover a registered dietitian in your space to assist at www.eatright.org.