USDA Prime Beef
Less than 2% of beef is certified as USDA Prime. The uniqueness of the beef cut is evident in its look, taste and quality.
So what exactly qualifies certain cuts of beef to be titled USDA Prime?
The USDA Prime titled is found on one of the most sought after steaks, because it’s produced from young, well-fed beef cattle that exhibit excellent marbling. The look, taste and quality are top-notch. Due to its uniqueness, it is only available in limited outlets and is primarily sold in restaurants and hotels.
When it comes to grading beef, the USDA grading system focuses on two different aspects: Quality Grades and Yield grades.
Quality grade is an evaluation of tenderness, juiciness, and flavor.
Yield grade is an estimation of the amount of boneless trimmed high value cuts.
Quality grade is primarily determined by marbling, which is intramuscular fat, but maturity plays a significant determining factor. Evaluating the amount and distribution of marbling is determined after the rib eye is cut between the 12th and 13th rib. A desirable rib eye will exhibit a good amount of finely dispersed marbling in a firm, fine textured, bright and cherry-red colored lean (muscle). The amount of fat is given a score that puts it into four basic categories: Prime, Choice, Select and Standard.
(Insert table from original website page here).Age is a prime factor, which determines the final grade the meat will receive. Flesh color is equally important during inspection. The younger the animal, the lighter the meat color will be. Once the physiological age is evaluated, inspectors determine the grade of maturity on a scale of A-E with A being the youngest.
The prime, choice select and standard grades are given only to beef from young cattle, the commercial grade is restricted to cattle too mature for the top 4 categories but animals of all ages can be included in the utility, canner and cutter grades. Generally speaking, the only grades available on a retail level are the top 4 grading categories. Utility, cutter and canner graded beef is used for sausage, ground beef or cured meats.
Yield is determined based on measuring external fat, meat weight, the size of the rib eye muscle, and the amount of kidney, pelvic and heart fat. There are 5 yield grades; yield 1 grade denotes the highest yield, number 5 the lowest.
(Insert USDA 1-5 Yield Grade seals)All meat on the retail level is inspected on a pass/fail basis. Inspection of beef ensures that it meets US food safety standards for safety wholesomeness and accuracy in labeling. Inspection is mandatory, but grading is voluntary and must be paid for. Graded cuts of meat will have the USDA seal for authenticity and quality.
To learn more about USDA beef grading visit the USDA website.
