Do you know the difference between meat grades? Why Shoemakers meats are better…
The United States Department of Agriculture, known as the USDA, inspects and grades meats based on nationally uniform federal standards of excellence. A cut of meat with USDA apporval must meet the same grade criteria no matter where or when you buy it. Each USDA beef grade is a measure of quality. There are eight grades.
Basically, the higher the ratio of marbling and the younger the beef, the higher the grade. It is the fat marbling that determines tenderness, juiciness and flavor. Age determines texture.
Choice Strip Steaks
Prime grade: the highest grade of meat, the most expensive, makes up only 2% of U.S. beef. Generally sold in high end restaurants and hotels.
Choice grade: High quality, roasts and steaks from the loin and rib will be very tender, juicy, and flavorful. Suited to dry heat cooling (grilled, roated, broiled). Cuts from the rump, round and chuck can also be cooked with dry heat, but be careful not to overcook them.
Select grade: Has less marbling and will lack the juiciness and flavor of the higher grades.
Standard and Commercial grades: Sold as ungraded or as “store brand ” meat. But not at Shoemaker’s IGAs. Our beef is exclusively choice cuts.
Utility, Cutter, and Canner grades: Seldom sold at retail but are used to make processed products.
Premium Steaks – via Rouxbe Cooking School
Another video from the Rouxbe Online Cooking School: What are Premium Steaks?
http://rouxbe.com/cooking-school/lessons/117-premium-beef-cuts-for-steak