The Bulk Meat Blog
Butcher’s Guide: Are you wondering about the different grades of meat?
Rock n Roll Butcher: Well, there are 2 important labels you need to check:
This label means the meat is inspected for the wholesomeness from the Agriculture Department of the U.S. The product goes through various inspection processes. This is important for cooking and consumption by the end-user.
USDA Grade Shield
USDA Grade shield tells about the product quality. The process started in 1926 and paid by the meat processor or meat producer. With this, the quality of animals and livestock was handled in the market in a better manner.
When you get the meat from the Best Butcher Brisbane they will make sure you get the healthiest and the fresh meat which you & your entire family will want every time they eat meat.
USDA grade beef is divided into 8 levels. The grading is done from the hanging carcass by cutting between the 13th and 12th rib right at the Ribeye end. Earlier, the cattle grading was done by the individual grader. Now, the process is done with the help of imaging analysis.
Prime cattle are properly fed and young with abundant fat running through the meat. This type of quality meat is found in high-end hotels, houses, or restaurants and sometimes at the butcher shop. From the entire graded steel, the percentage of prime cattle is around 4 and a half to 5.
Choice grade is about moderate marbling and it is around 65% of the graded cattle. These can be bought from the supermarket. Choice steaks & roasts from the loin or rib are extremely juicy, tender as well as flavorful.
Select grade meat of leaner (thin) than the higher grade but it lacks flavor due to less fat. The select grade in the graded beef is around 25%. Select cuts of brisket or chuck are best for braising.
Standard and Commercial
The beef is available at the retail level. In the market, you can just find the ribeye.
Utility, cutter, and canner
In the graded cattle, it is around 1%. Their use is mostly processed canned, or beef products.
Chicken is divided into 3 grades: A, B, and C.
Grade A is very popular and found in the grocery store & butcher shops. It has good meat, no torn skin, broken bones, bruising, and discoloration.
Grade B and C are not available at the grocery store. This type is used in the products which are either processed or cut.
Well, the pork is not graded in the same manner as other meat types. The USDA checks its wholesomeness which means inspected and passed from the visible disease. The meat is very tender and uniform. While buying pork look for cuts that are pink in color, nice layer of white fat and with moderate marbling.
When you choose the best butcher he will make sure the end-consumer gets the best & fresh meat so that they can enjoy their meal to the best.