1. * Grades of Beef By Steven Holland

2. USDA Beef Grades O U. S. Canner O U. S. Cutter O U. S. Utility O U. S. Commercial O U. S. Standard O U. S. Select O U. S. Choice O U. S. Prime

3. 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.

4. Commercial Grade O Low quality, lacking tenderness, usually produced from older animals O Because of the low quality of beef, it is usually used for food such as hamburgers rather than steaks ( ground beef ).

5. Standard Grade O 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.

6. Select Grade O 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 ).

7. Choice Grade O 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.

8. Prime Grade O 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.

9. Final thoughts O 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.

10. 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.

11. Bibliography O " Beef." Wikipedia. Wikimedia Foundation, 04 May 2012. Web. 05 Apr. 2012.. 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.. O " The BBQ Report." Understanding the USDA Beef Grading System | Â. Web. 05 Apr. 2012.. O " Understanding Beef Grades ( United States )." Beef. com. Web. 05 Apr. 2012..