*Grades of BeefBy Steven Holland

USDA Beef GradesO U.S. CannerO U.S. CutterO U.S. UtilityO U.S. CommercialO U.S. StandardO U.S. SelectO U.S. ChoiceO U.S. Prime

USDA Beef Grades continued

O There are 8 different beef grades that are used by the USDA.

O Utility, Cutter, and Canner grade are rarely used in foodservice operations and primarily used by processors and canners.

O There are five beef yield grades – 1 to 5, which estimate the yield of the beef product you are going to sell. YG 1 is the highest and YG 5 is the lowest. There is also a score of how marbling (intramuscular fat) in the meat to determine the grade of the beef

O Although most consumers are not aware of it, the yield grade system is a very important marketing tool for packers and retailers of beef.

Commercial GradeO Low quality, lacking tenderness,

usually produced from older animalsO Because of the low quality of beef, it

is usually used for food such as hamburgers rather than steaks (ground beef).

Standard GradeO Lower quality, yet economical. It

lacks marbling.O Slightly better grade than

commercial.O Still used for food such as

hamburgers (ground beef), not really steak material.

Select GradeO This is the lowest grade of steak you

can find at the supermarket.O Acceptable quality, but is less tender

than choice or prime because it is such a lean meat (less juicy and less marbling).

Choice GradeO High quality, this is the most widely

available type of beef in the market today.O Choice beef makes up 53.7% of all cattle.O The big difference between choice and

prime has to do with the fat content of the beef. Choice has less fat content, therefore less marbling.

O This is the most popular beef sold because of the high quality, and much lower price than prime beef.

Prime GradeO The highest quality of beef from cattle. This is due

to the amount of fat and marbling (intramuscular fat) on the meat.

O There is a limited supply of prime meat. Only about 2.9% of all beef from a cow can be graded prime.

O This grade of beef is usually only sold in fine restaurants, but if you’re lucky you might find a supermarket that carries it.

O Prime is significantly higher in price than the other types of graded beef.

O Prime beef is the ultimate in tenderness, juiciness, and flavor.

Final thoughtsO If cost were no object, we’d all just have

prime beef all the time. In reality, most stores only offer choice or select cuts, while prime can be very hard to find in the meat market.

O If you are marinating your meat, it is a good idea to save money and go with one of the cheaper grades of beef. The marinade will soften up the otherwise tougher meat.

O When choosing your meat, look for a cut that doesn’t have too much fat, but with a good, even, distribution of marbling.

Final thoughts continued

O The fat should not be yellow or gray, but be creamy and moist-looking. The color of the meat should be a rosy, cherry red.

O The meat should be firm to the touch and have a fine texture.

O Ideally, if you want prime beef, it is best to chose beef that has been aged 4 to 6 weeks. Aged beef has more flavor, you don’t want the beef to be too fresh.

O Aging is a controlled process, not just sitting in the cooler for months. If needed, you can ask your butcher about the source and quality of beef you are buying.

BibliographyO "Beef." Wikipedia. Wikimedia Foundation, 04 May 2012. Web. 05

Apr. 2012. <http://en.wikipedia.org/wiki/Beef>.

O "How USDA Beef Is Graded | Why Prime Steaks Are So Tender and Flavorful." Best USDA Prime Steakhouses. Fine Steakhouses. Best Steakhouses. Web. 05 Apr. 2012. <http://www.primesteakhouses.com/how-usda-grades-beef.html>.

O "The BBQ Report." Understanding the USDA Beef Grading System | . Web. 05 Apr. 2012. <http://www.bbqreport.com/archives/barbecue/2006/03/02/understanding-the-usda-beef-grading-system/>.

O "Understanding Beef Grades (United States)." Beef.com. Web. 05 Apr. 2012. <http://www.beef.com/understanding-beef-grades-united-states>.