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Beef Grading

TNmikeTNmike Posts: 643
edited November -1 in EggHead Forum
I often see posts about the grade of beef someone bought. I was born into the beef industry and know just enough to be dangerous trying explain the differences. I did leave and strike out on my own many years ago so haven't been around the industry in a very long time. Not much difference between a Prime- cut and a Choice+ cut but a lot of difference a Prime+ and Choice-. Did a little searching on the net and found this site that explains the grading where it is fairly easy to understand. Hope it is of interest to at least a few. Mike



http://meat.tamu.edu/beefgrading.html
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Comments

  • SheepDogSheepDog Posts: 176
    Thanks... now I feel dumber! :blink:
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  • TNmikeTNmike Posts: 643
    Me too! :laugh: Notice the whole carcass is judged by the marbling of the ribeye between the 12th and 13th rib and that is a judgement call by the USDA inspector that is on duty at that plant at that time. I'm sure all inspectors across the US have the same 'eye'. :lol:
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  • SheepDogSheepDog Posts: 176
    No doubt... you think with the technology there is they would have a probe that they stuck up the cows ares or something equivalent. :lol:
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