All About Beef...Almost

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This "White Paper" is developing the subject about beef. It will take some time to complete it - I'm not sure this subject can ever be "completed." So I'm taking it one step at a time, to describe elements of this wonderfull protein and fare. Make comments. Give us your expertise. Come back often...!

(Image courtesy Omaha Steaks)

3. Grades of Beef

USDA Classifications

Beef quality refers to 3 primary expected eating characteristics of the cooked product – tenderness, juiciness and flavor. Grading is the differentiation of expected differences of these characteristics between grades.

Each USDA beef quality grade is a measure of a distinct level of quality -- and it takes eight grades to span the range. They are USDA Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner. Standard and Commercial grade beef frequently is sold as ungraded or as "brand name" meat. The three lower grades -- USDA Utility, Cutter, and Canner -- are seldom, if ever, sold at retail but are used instead to make ground beef and manufactured meat items such as frankfurters.

Of all the beef produced in the US, less than 2% is certified as USDA Prime. Typically you will not find USDA Prime in the supermarkets, since its limited supply is procured by fine meat purveyors that retail it to upscale restaurants and affluent consumers.

The United States Department of Agriculture (USDA) grades beef at the request of a meat packer. Only beef that is USDA inspected may carry the USDA shield of authenticity. This grading system determines the quality rating of beef, based upon inspection which essentially measures the amount of fat (marbling) in the ribeye muscle portion (lean) and combines the age (maturity) of the beef carcass to arrive at the grade quality.

Basically, the higher the ratio of marbling and the younger the beef, the higher the designation grade is. It is amount of marbling that determines tenderness, juiciness and flavor. The age of the beef determines beef texture and also effects flavor. Younger beef is more tender, has a finer texture and is also a lighter red color.

Therefore USDA Prime Grade has the highest rating of a combined high ratio of marbling with the youngest maturity of beef. That's why prime is the most flavorful and most tender with the finest of texture.

Although there are eight levels of USDA graded beef, there are generally only three USDA grades of beef that you would buy in a supermarket, a butcher shop or restaurant. They are USDA Prime, Choice or Select, which is the order of grade from highest to lowest in quality. Two lesser grades are Cutter and Canner, which you would typically find in frozen pot pie dinners, microwave burritos, hamburgers and other processed food products. USDA Select is not very far above the bottom of the edible barrel, though some major chain stores will market and infer to consumers that Select is a premium grade.

Beware of marketing deceptions where some supermarkets may try to fool consumers by using the words "prime" and "choice" without displaying the official "USDA Shield.” Unless prime and choice carry the USDA label, what you are buying will not be the real thing. Here are the Shields.

  

Some upscale restaurants employ clever menu copy that may deceive you into thinking you are ordering a USDA Prime Steak, when in reality you are being served the less costly "Choice" version. When shopping for quality steaks, always look for the USDA Shield / Label. When at a restaurant, always ask your server what the USDA grade actually is. If you hear stuttering and a quick diversion from the subject, ask questions.

When purchasing beef at stores, be aware that "USDA Inspected" on the label means only that it has been inspected. If it doesn't say Select, Choice or Prime on the sticker, it usually means the product received a Standard grade which, for all practical purposes, is not edible when applying dry heat cooking methods - grilling, broiling or pan frying.

USDA Prime

USDA Prime is the top grade with maximum tenderness, juiciness, flavor and fine texture. It has the highest degree of fat marbling and is derived from younger beef. That's why Prime is generally featured at the most exclusive upscale, steakhouse restaurants.

(Used by permission of the USDA)

USDA Choice

(Used by permission of the USDA)

USDA Choice is the second highest graded beef. It has less fat marbling than Prime. Choice is a quality steak, particularly if it is a cut that is derived from the loin and rib areas of the beef such as a tenderloin filet or rib steak. Generally, USDA Choice is less tender, juicy and flavorful with a slightly more coarse texture versus Prime.

USDA Select

(Used by permission of the USDA)

USDA Select is generally the lowest grade of steak you will find at a supermarket or restaurant. It is tougher, less juicy and less flavorful, since it is leaner that Prime and Choice with very little marbling. The texture of Select is generally coarser. As a result, Select is not nearly as enjoyable or desirable.

USDA Select is not very far above the bottom of the edible barrel, though some major chain stores will try and infer to a consumer that Select is a premium grade.

Cutter & Canner

Two lesser grades, below Select, are Cutter and Canner which you would typically find in frozen pot pie dinners, microwave burritos, hamburgers and other processed food products.

Percentage of Intramuscular Fat
For USDA Quality Grade
Degree of Marbling

11% and Above / Prime+ / Abundant

9.5% - 11% / Prime° / Moderately Abundant

8% - 9.5% / Prime- / Slightly Abundant

7% - 8% / Choice+ / Moderate

5% - 6% / Choice° / Modest

4% - 5% / Choice- / Small

3.5% - 4% / Select+ / Slight

3% - 3.5% / Select- / Slight

2.5% - 3% / Standard+ / Traces

2.5% and Below / Standard- / Practically Devoid

 

Common Steaks - Primary

1. Filet Mignon

(Image credit: Meyer Natural Angus)

The tenderloin is known as the most tender cut of beef. Ends of the tenderloin and any surface fats are removed. They are cut in various sizes. 6-oz. steaks can be up to 1.5" thick and 8-oz. steaks perhaps just over 1.75" thick.

2. Rib Eye

(Image credit: Meyer Natural Angus)

10-oz. ribeye steaks may run up to 1.0" thick and a 16-oz. may be up to 1.5" thick. A thicker steak will perform much better on the grill.

3. New York Strip

(Image credit: Meyer Natural Angus)

The striploin has a reputation for being one of the most premium cuts. The Sirloin end of the striploin is usually removed, as well as any excess external fat. Most are cut as "center cuts." General sizes are 8-oz. steaks that will be up to 1.0" thick and a heartier 16-oz. steak that may be as thick as 1.5."

4. Top Sirloin

(Image credit: Meyer Natural Angus)

Sirloin Butt. Tender with a perfect complement to the pronounced beef flavor the Top Sirloin is known for. External fat is trimmed, as well as what is known as the top sirloin cap. Portionas are usually steaks from the heart (Gluteus Medius) of the sirloin. Common sizes are from 6-oz. to 10-oz. with a thickness from 1.25" to 1.50".

5. Porterhouse

The Porterhouse is a combination steak which from the point where the tenderloin and top loin meet. Basically an over-sized T-Bone steak, the porterhouse is thicker cut and has much more of the tenderloin relative to the loin portion. If you remove the bone and cut out the two steaks that make up this cut you will get a tenderloin steak and a top loin (or New York Strip Steak).

Common Roasts - Primary

Data to come.

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