Summary
Check the cut's grade Prime. Choice. Select. Standard. Commercial. Utility. Cutter. Canner.
The above terms might not be familiar to everyone, but the first two should be. These are the grades of beef available in the United States. The U.S. Department of Agriculture grading system was adopted in 1926, and it is avoluntary program that meat packers can choose to participate in. In contrast, the USDA inspection program, passed in 1906, is mandatory for any meat processor or packer who is processing beef for resale to the consumer or other processors.Ungraded beef also is available and is called "no roll," a term pertaining to the round, rolling grading stamp used on beef carcasses. Although some no roll might be available in smaller grocery stores, most is used in foodserviceapplications.See the full content of this document
Extract
Cookin' with Hoss ; Where's the Best Beef?
The major criteria for beef grading are marbling, or the amount of intra-muscular fat, and the age of the animal. Prime beef is the top grade fortenderness, juiciness a...
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