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Explaining USDA Beef Grades And Cuts
Author : Groshan Fabiola
When you are purchasing USDA beef, it will have a grade that meat packers are required to include on all packaging for sale. The US Prime is the highest quality that is typically only sold in high-end restaurants and through specialty retailers, while the most common selections in grocery stores are US Choice or Select. There are also different cuts such as porterhouse, which are steaks from the rear end of the short loin and contain a much larger section of the tenderloin. The beef tenderloin is, as the name implies, the tenderest section of meat.
Although prime USDA beef may be a bit harder to come by, it is worth the extra effort and cost. When you buy a porterhouse or any other piece of the cow that is listed as US Prime, it will be the highest in quality and intramuscular fat. These cuts of meat are in limited supply, which is why they are so sought after. At this point in time, only about 2.9 percent of all beef carcasses grade as US Prime.
Just because the steaks in the grocery store aren’t US Prime doesn’t mean they don’t taste good, although the good stuff is obviously a special treat. If you find a good beef tenderloin that is listed as US Choice, it is also very high in quality. This is the highest quality of beef that is typically available in the average grocery store or restaurant. Choice beef makes up about 53.7 percent of all fed cattle. US Select is considered “good quality,” although it is typically the lowest quality that you will find sold as a steak in a retail setting. These cuts of USDA beef are of acceptable quality, but they are not as juicy and tender as the others because they are leaner.
There are other grades of meat that may be used for certain commercial products, including US Standard, US Commercial, US Utility and US Cutter. There is no need to worry about these because you won’t be buying them. There are also various cuts from the upper and lower half of the cow. The porterhouse comes from the upper half. This is where the loin is located, including the tenderloin, bottom sirloin, top sirloin and short loin. The chuck and rib are also in the upper half, while the brisket, shank, plate and flank are in the lower half.
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For more resources regarding Buy Steak Online or even about Whole Filet Mignon and especially about Buy New York Strip Steak please review these pages.
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Tags: Buy Steak Online, Whole Filet Mignon, Buy New York Strip Steak
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Submitted : 2009-09-03 Word Count : 434 Popularity: 92 Times Viewed: 19
