“Meat and Greet” ~ The Best and Worst Cuts of Beef

 The Best and Worst Cuts of Beef–Brief Description Here

People ask us all the time what the best and worst cuts of beef are.  We tried to summarize it below as best as possible:
Grades of Beef:
The best and worst cuts of beef can be broken into grades. Grading is typically performed by a third party organization or by a government agency like the USDA in the United States. The age of the animal and the marbling of the meat determine the grade of the meat. Beef are graded whole, so you will find some variance in grades of an individual cut. In the United States grades are prime, choice and select, with prime being at the top and select being the bottom. Actually, the lowest rated meats are not for general retail distribution and become things like meat by-products.

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Prime grade beef makes up about 2% of all the beef produced in the United States and typically ends up exported or sold to fine restaurants. Essential Chefs Catering only uses prime grade beef or higher such as Kobe, Brandt All-Natural or Wagyu beef. What you will normally find on the shelves at the store is choice and select. Since prime is difficult to find, your best option is to purchase a choice cut. I suggest trying it because you will notice a difference. Since choice is superior to select you can buy a less desirable cut to compensate for the higher price.
Marbling is an important factor in steak selection. To visually determine the marbling of a steak take a good look at the texture of the meat. If the meat is free of all fat then the cut has little or no marbling. Though, this is leaner and often more tender, it is not as flavorful. Small streaks of fat through the meat will produce a more flavorful steak. When selecting a steak always take a look at the marbling. Remember, the more marbling the less tender, but the more flavorful. This creates something of a balancing act to find the steak that is both tender and tasty.
Marbling should be thin streaks of fat. Thick lines of fat mean the steak contains a lot of connective tissue that will make it tough. What to look for in a good steak is the color. The meat should be bright red and the white fat should be evenly distributed throughout the meat.See More On Next Page Bellow