What is the difference in grades of beef? 1.Prime grade is almost never found in supermarkets. This beef is produced from young, well-fed beef cattle. It has abundant marbling and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking (broiling, roasting, or grilling). 2.Choice grade is still of high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib. They are very tender, juicy, and flavorful. They also do well with dry-heat cooking. Many of the less tender cuts, such as those from the rump, round, and blade chuck, can also be cooked with dry heat if not overcooked. Such cuts will be most tender if “braised” — roasted, or simmered with a small amount of liquid in a tightly covered pan. 3.Select grade is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. Only the tender cuts (loin, rib, sirloin) should be cooked with dry heat. Other cuts should be marinated before cooking or braised to obtain maximum tenderness and flavor. 4.Standard grade is frequently sold as ungraded or as “store brand” meat. 5.Commercial grade is much the same as Standard grade. 6.Utility grade is seldom, if ever, sold at retail. It is used to make ground beef and processed products. 7.Cutter grade – same as above. 8.Canner grade – same as above. Want to take a guess what quality grade the beef is in your fast food burger or deli meat gets? You really dont want to know. Want to get your hands on some Prime grade beef? kansascitysteaks
Posted on: Tue, 25 Nov 2014 01:11:34 +0000
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