Beef 101 Brochure

Grade is an important measure of the quality of beef. The USDA assigns beef grades based on the degree of marbling and maturity of the beef. Making The Grade USDA Prime • The highest quality beef grade Ȉ„—†ƒ–ƒ”„Ž‹‰ˆ‘”‡Šƒ…‡†ϐŽƒ˜‘”

‡˜‡”ƒŽˆƒ…–‘”•‹ϐŽ—‡…‡–Š‡“—ƒŽ‹–› and price of beef products including: • GRADE – what part of the animal the beef is †‡”‹˜‡†ˆ”‘ • COOK – –Š‡Ž‡˜‡Ž‘ˆ†‘‡‡•• • MARBLING – • PROCESS – the production method by which the product is made PRICE & QUALITY DETERMINANTS the USDA’s method for grading beef the ratio of fat present in the meat the method used to pack for shipping • CUT – • PACK –

• Tender, juicy • Limited supply USDA Choice • High quality, with slightly less marbling than USDA Prime • Tender, juicy Ȉ‹†‡Ž›—•‡†‹”‡–ƒ‹Žƒ†ˆ‘‘†•‡”˜‹…‡ USDA Select • Leaner than Prime or Choice • Tender, but with less marbling Ȉ‹†‡Ž›—•‡†‹”‡–ƒ‹Žƒ†ˆ‘‘†•‡”˜‹…‡ No Roll • Does not meet the criteria for Prime, Choice or Select • Usually older, mature cattle • Lower marbling or tenderness Utility • Least marbling and tenderness • Cattle with a higher maturity score Ȉ‘•–…‘•–‡ˆˆ‡…–‹˜‡

Cook level refers to the internal –‡’‡”ƒ–—”‡‘ˆ–Š‡ϐ‹ƒŽ’”‘†—…–Ǥ External packaging labels for beef must state the degree of doneness. Cook Level

Rare: 130º to 135ºF

Medium Rare: 136º to 142ºF

150º

Medium: 143º to 145ºF

140º

160º

Medium Well: 146º to 155ºF

Well Done: 156º to 175ºF

130º

170º

ºF

120º

180º

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