Meat Grading.pptx different types of meat

types of meat used in food processing

1. Meat Grading

2. How Is Beef Graded? Beef quality grades are assigned based on the meat’s intramuscular fat marbling and the maturity of the cattle at the time of slaughter. These USDA meat grades help identify the juiciness and tenderness of the meat when cooked. Beef can also be assigned a yield grade by the USDA which refers to the amount of lean meat on a carcass.

3. Prime beef is the highest grade a piece of beef can receive. If the USDA awards a prime quality grading, that means that the beef has abundant marbling, with 8-13% fat , and is from a young, well-fed cow. Only about 2-5% of beef sold in the foodservice industry receives this grading. Prime grade beef is usually used in fine dining settings like high-end restaurants , steakhouses, and hotels. Because of its marbling, prime beef is incredibly juicy, tender, and flavorful when prepared.

4. Prime Beef Marbling: Abundant, 8-13% Fat Prime Beef Source: Young, well-fed cattle (Between ages of 9-30 months) Prime Beef Characteristics: Extremely tender, juicy, and flavorful How to Cook Prime Beef: Grilled, broiled, roasted, sous vide Prime Beef Cuts: Prime rib, wagyu

5. Choice Beef Choice beef is one of the most common USDA beef grades in the foodservice industry, with a pproximately 50-55% of cattle receiving this rating. At the choice grading level , the meat features around 4-10% fat marbling, sourced from the loin or ribs of a young, well-fed cow. Angus beef is the most well-known example of choice grade quality meat. Because choice grade beef has a high-quality standard without bearing an exorbitant price tag, it is a popular option for restaurant menus and different types of barbeque.

6. Choice Beef Marbling: Moderate, 4-10% Fat Choice Beef Source: Young, well-fed cattle (Between ages of 9-30 months) Choice Beef Characteristics: Tender, slightly juicy, quality at lower price point How to Cook Choice Beef: Braised, roasted, simmered Choice Beef Cuts: Ribeye, sirloin

7. Prime vs Choice Beef The difference between prime and choice beef is that prime grade beef features an abundant fat marbling at 8-13% fat while choice beef has only 4-10% fat. This makes prime grade beef more tender, flavorful, and juicer than choice grade beef when cooked . Prime beef is usually reserved for fine dining settings while choice grade beef is typically found in casual dining restaurants

8. Select Beef Select beef is a popular option in retail markets for its uniformity and lower price tag. This leaner grading only has approximately 2-4% fat marbling , meaning that it will lack natural juiciness and tenderness.

9. Select grade beef is often one of the top options in local grocery stores, favored for its affordability while still bearing the USDA badge of quality. Its lack of marbling means the meat would need tenderizing and the help of marinades to keep it from getting tough in the cooking process.

10. Select Beef Marbling:  Modest to small, 2-4% Fat Select Beef Source:  Young, well-fed cattle (Between ages of 9-30 months) Select Beef Characteristics:  Lean, affordable but meets quality standards of USDA How to Cook Select Beef:  Smoked, braised, stewed Select Beef Cuts:  Brisket, chuck, shank

11. Choice vs Select Beef The difference between choice and select beef is that choice grade beef has 4-10% fat while select has 2-4% fat, making choice grade beef more tender and juicier than select . Choice beef will often be used in chain restaurants while select beef is sold for retail and residential use.

12. Prime vs Choice vs Select When comparing the three top grades of beef, you’ll find that prime beef has abundant marbling and comes with the highest price tag, often being the prized purchase at a steakhouse. Choice beef has moderate marbling, making it a more attainable but still high-quality option for restaurant goers. Select beef has very little marbling, making it the leanest of the top three grades. It is more affordable but may require special care during the preparation process to ensure that the final result is tender and not dried out

13. Standard Beef Standard grade beef is often sourced from a more mature cow (age between 30-42 months) and will only have slight traces of marbling. It is often ungraded or listed as store-brand meat and is usually the most affordable option sold in a grocery store. Standard grade beef should be tenderized and marinated to add moisture and flavor to the meat.

14. Commercial Beef Commercial grade beef is typically reserved for high-quality and lean ground beef blends. Because they lack marbling and are from older cattle, they are added with other beef cuts to create ground beef suitable for hamburgers and meatballs at an economic price point.

15. Utility, Cutter, and Canner Beef The last three beef grades are often bundled together as they are typically not sold raw for foodservice. Utility beef is predominantly reserved for processed meat products, like frozen meals and canned stews. Cutter and canner grade beef is often used to make pet food.

16. The Cuts A cow is broken down into primal cuts, then subprimal cuts (sometimes called "food service cuts"), and typically shipped to stores for final cuts and preparations. Retail (or portion) cuts are the steaks, ribs, and roasts that you purchase.

17. There are eight primal cuts, and they are: Chuck (shoulder) Brisket (chest) Rib Plate or Short Plate (belly) Loin Flank (abdomen) Round (back end) Shank (thigh)

18. Chuck Chuck makes up the largest section near the head of the animal, about 26% to be exact, and marks the space between the neck and rib number six. However, there's also a good bit of connective tissue, collagen, and thick muscle fibers due to the work of grazing, making many chuck cuts smart choices for braising, slow cooking,or stew

19. Brisket The brisket is the cow's chest, which supports its body weight. Thus, this cut is strictly for slow cooking, as in braises or on a smoker. Between that and the amount of fat that can tenderize into succulent bliss, there's a reason it's the star of many barbecues.