Meet Your Meat

 

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 12^th and 13^th 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.