Best Way to Choose your Beef

The USDA grade shields are widely recognized as marks of safe, high-quality beef produced in the United States. Within the beef sector, quality ratings are widely utilized as a "language," making business transactions quicker and providing a key link to assist rural America. The enhanced efficiency enabled by the availability and application of grade standards benefits consumers as well as those involved in the sale of agricultural products.

What USDA Do in Meat Grade?

USDA meat graders use a subjective characteristic assessment process and computerized tools to measure flesh properties when evaluating beef. These features are based on the USDA's Agricultural Marketing Service's official grade standards, which are produced, maintained, and interpreted.

Quality marks are given for tenderness, juiciness, and flavor, while yield grades are given for the amount of usable lean meat on the carcass. What do these premium beef grades imply to you as a consumer?

Beef animals that are young and well-fed provide prime beef. It is commonly sold in restaurants and hotels and has a lot of marbling (fat interspersed with lean meat). Dry-heat cooking methods such as broiling, roasting, and grilling are ideal for prime roasts and steaks. 

The Prime Steak

Choice beef is of good quality, although it lacks the marbling of Prime steak. Tender, juicy, and tasty roasts and steaks from the loin and rib are ideal for dry-heat cooking. If not overcooked, many of the less tender cuts can be cooked on a dry fire. Braised, roasted, or cooked with a minimal amount of liquid in a securely covered skillet will yield the most delicate cuts.

The quality of select beef is highly consistent, and it's usually leaner than the higher grades. It is reasonably delicate, although it may lack some of the juiciness and flavor of the higher grades due to the lack of marbling. Dry heat should only be used to cook the tender pieces. To get optimal tenderness and taste, other cuts should be marinated before cooking or braised.

Beef from the standard and commercial grades is frequently offered as ungraded or store-brand meat. Beef grades such as Utility, Cutter, and Canner are rarely, if ever, offered at retail and are instead utilized to manufacture ground beef and processed items.

Conclusion

USDA has partnered on an educational film about the beef grading process with the United States Meat Export Federation and Colorado State University. From farm to table, this video provides a detailed overview of the cattle grading system.

So, the next time you're in a restaurant or grocery store, search for the USDA grade shield to help you answer the question, "What's your beef?"