Of Meat Grades & Cuts
ÿþKeep reading for more information.
When you are buying meat, purchase only those meats that have
passed inspection. Look for meat’s USDA grading, which is
based on the amount of small flecks of fat in the meat.
The grade of meat indicates meat’s tenderness, juiciness
and flavor.
USDA grade is an important consideration when buying meat,
particularly beef. The USDA grades currently used for beef
are Prime, Choice and Select. Prime, the greatest grade, is
dry-aged to evoke flavor. Choice, the next step down, is
not as extensively aged as Prime and thus, much less
expensive. Select, the lowest USDA grade, is the meat that
most people purchase and eat because it is the least expensive.
Veal is either Prime or choice grade, while pork is not graded
at all.
Meats can be cut in a variety of ways and certain recipes
require particular meat cut. While a meat recipe may not
specify a grade, it may specify a type of meat cut. There
are many cut, such as: Filet Mignon, New York Strip,
Porterhouse, Ribeye, T-bone, Roasts (which come from a
little-exercised part of the cow so they are very tender)
and Ground beef (which is great for hamburgers and meatballs).
Ground beef has different grades such as ground chuck and
ground round. These grades indicate the beef's fat content.
In general, the lower the fat content, the more expensive
the beef.
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If you find it difficult to remember which cuts are which,
print out a "Meat Cuts" cheat sheet, laminate it and location
it where you can easily access when you're cooking. Each cut
and grade of meat tastes a little different. A recipe will
usually be specific as to which cut you should use.
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© 2006