The grading of USDA (United States Department of
Agriculture) inspected beef is what the average American is concerned with when
purchasing beef to eat. Beef steaks, typically the highest, most desirable cuts
vary greatly and need to be minimally understood in order to purchase the
quality you desire. There are basically
3 world areas that grade beef:
Australia, Japan and the USA.
Argentina, which exports a significant amount of beef does not typically
use the accepted grading methods of the other three producers. Wagyu beef, from
Japan, is a very high dollar, and high fat content beef that I won’t get into
here.
For typical USDA beef there are 5
grades, and only three from which you would typically purchase steaks for your
grill. They are Prime, Choice and
Select. There is some variation within
these grades, but not officially. If you
see a steak labeled other than prime, choice or select (such as blue ribbon
select), it means nothing and is an attempt to get a better price for a standard
quality of meat. There are three basic
categories (sometimes listed as 5) below select, but they are not typically for
consumption as steaks or roasts. If they
are labeled standard, commercial or utility….don’t buy them to eat. Typically these grades are for processed (hot
dogs) and even dog food. It does not
mean they are bad or dangerous. The USDA inspects them. They are just not
suitable for preparing as primary beef presentations. Much of this beef is from non-beef producing
cows, such as dairy breeds or very old animals with extremely low fat
percentages.
BMS (beef marbling score) is how
beef grades are determined. Though the USDA evaluates and considers a number of
factors, such as age of the carcass, bone density, etc, the BMS is the primary
focus on grading. The USDA grades a
carcass, not an individual cut of beef.
This grading is done between the 12th and 13th
ribs, in the ribeye portion of the carcass.
The intramuscular fat content in that area is what determines the grade
of the carcass.
Grass fed beef has become very
popular. It is fattened on grass and hay, not grains (mostly corn). Though there are some good results in terms
of flavor and even tenderness, a grass fed steer will not reach a prime
grade….hardly ever. Don’t be fooled
here. Marketing will try and convince
you otherwise, but it just isn’t so. Argentinian beef is mostly grass fed in
the Pampas region of the country. They are left to grow and fatten on their
own, and rarely locked up to “finish” them in a feed lot. That is why the beef
is desirable around the world. I have
eaten Argentinian beef on several occasions, and it was very good. It had
excellent flavor, but not the “melt in your mouth” tenderness of grain finished
USDA prime beef.
Growing up on a farm/ranch, I was
raised on “field to fork” beef. It was not graded, and it was mostly grass fed,
with the possibility of grain finishing for a few weeks before slaughter. If you
have access to that kind of beef (local producers, etc) and you find it
satisfactory, then, by all means, go ahead.
However, don’t think you will be getting a “better” steak in terms of
flavor and tenderness. You may get healthier beef, but to get the high end
steak house products (such as Ruth’s Chris, etc), you will need to purchase dry
aged, prime beef that has been grain finished and graded as such.
Costco and Sam’s usually have one
section of Prime cuts. That is where I
look when I want a very good steak.
Choice can be really good, too, but not as consistently as prime. Just a
note: if you are buying sirloin or cheaper cuts, don’t get the prime. It isn’t
worth the extra cost. Also, if you buy “prime rib,” that is not a grade, it is
a cut of beef. Don’t be fooled. Hope
this helps to understand what you get when you are buying beef for the grill.
As in most things…get the best you can afford. If you do purchase prime ribeye
steaks…PLEASE use salt and pepper only.
Don’t marinade them and hide the A1 sauce. Those are methods of improving
choice or select beef. If anyone asks
for ketchup, just SHOOT them.