What Are the Grades of Beef—and Which One Should I Buy?

Daftar Isi

When shopping for beef, you've probably noticed that butchers label the beef with grades: premium, select, choice, and standard.

Every home cook should know) but what exactly do the grades of beef mean. And does it always matter which grade you buy? Here's a quick guide to what beef grades really mean.

How Is Beef Graded?

USDA beef graders examine beef to determine its safety and grade its quality. This quality grading helps valuable cuts of beef command higher prices, which ultimately benefits farmers. It also establishes a standardized system for consumers to rely on when selecting beef.

There are two aspects that determine a beef's grade. Firstly, the amount of marbling, or fat that lies between the lean muscles, is taken into account. Beef with a higher degree of marbling typically has a more robust flavor and stays juicy even after cooking. Secondly, the age of the cow is also a consideration, as younger cattle generally produce more tender beef.

1. "Know exactly what you're feeding your family. When asked by the butcher 'what cut do you want?'”, purchase quality over quantity.

The Grades of Beef

There are eight categories of beef: prime, choice, select, standard, commercial, utility, cutter, and canner. Interestingly, only the first three are typically sold at the butcher's shop. Here's a quick guide to each:

Prime

Japan is famous for its unique marbling and highly controlled cattle breeds, is one example of top-grade beef.

Please provide the text you'd like me to paraphrase.

High-quality beef usually finds its way to upscale restaurants, hotels, and steakhouses. Your local butcher may occasionally carry it, but be prepared for a high price. Prime beef is well-suited to special occasions, and grilling or searing it at high heat is the best way to bring out its full flavor and texture.

to get the most out of your top-quality beef

Choice

.

Select

Around 25% of beef is classified as select. Select beef has less fat, which tends to result in less flavor and moisture. If it's select, it usually still has a good texture.

Cooking lean beef at high heat may result in a tough, dry piece of meat. If you're grilling, roasting, or broiling selected beef, marinating it beforehand can help retain moisture.

.

Industrial, Commercial, Utility, Cutting, and canning

Lower-grade cuts of beef aren't usually sold fresh to consumers. Only about 1% of beef gets this grade, and it's typically from older cattle. That's not to say this beef is uneatable. It's often used in canned and processed food, or in cheap ground beef every now and then.

.

.