If you like beef, I'm sureyou have often heard about the grading like M12, A5, Prime and so on. So thequestion is, what are these grades based on? What difference does it make?What's the best way to cook your steak?
How to Grade A Steak?
The United States Department of Agriculture standard is one of the most important indicators of the distribution of lean meat and fat in the rib eye muscles between the 12th and 13th ribs of beef. There are eight grades for American cattle: Prime, Choice, Select, Standard, Commercial, general Utility, Cutter and Canner. Consumers are only able to buy from the first five grades of products on the market;the last three can be only used as ingredients in processed/canned beef.
*According to the 2010 National Review of beef, USDA PRIMEonly takes up to3.3%
Prime grade beef is the most evenly spread and best suited for steak and barbecue.
Choice beef, on the other hand, has a slightly lessfatdistribution, making it less suitable for barbebuebutmore ideal for slow cooking.
Select grade hasthe leastfatdistribution butthe most lean meat - therefore itis muchaffordable. If you would liketo makeslow-cooked beef stew, in fact Select gradeis a good choice.
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