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The USDA grading system uses eight different grades to represent various levels of marbling in beef: Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner. The grades are based on two main criteria: the degree of marbling ( intramuscular fat ) in the beef, and the maturity (estimated age of the animal at slaughter ).
USDA beef graders inspect beef to assess its safety and grade its quality. A quality grading allows better pieces of beef to sell for higher prices, which benefits farmers. ... Prime beef should ...
Prime, Choice, Select and Standard grades commonly come from younger cattle (under 42 months of age); Commercial, Utility, Canner and Cutter are applied to older cattle carcasses which are not marketed as wholesale beef sides or blocks, and are used in ground products and for cheaper steaks in family chain restaurants.
All of the meats are cut from USDA Prime beef and then wet- or dry-aged with its house seasoning blend. ... $52), 10-ounce beef sirloin ($32), 16-ounce prime ribeye ($56 ... columnist dedicated to ...
Inspected beef carcasses tagged by the USDA. Beef grading in the United States is performed by the United States Department of Agriculture's (USDA) Agricultural and Marketing Service. [3] There are eight beef quality grades, with U.S. Prime being the highest grade and U.S. Canner being the lowest grade. Beef grading is a complex process.
Beef -- it's what's for dinner. If you can afford it. The price of meat has skyrocketed in recent years, beyond the already high 9.1% inflation rate. Learn: SNAP Updates To Know for Summer ...