explain difference between prime and choice cut meats
Grades are based on the amount of marbling in the meat and the age of the animal. Marbling is the flecks and streaks of white fat you find distributed throughout the meat. In general, the higher the degree of marbling, the more tender, juicy, and flavorable the meat will be. Consequently, higher grade meats come at a higher cost. Age also plays in an important part. Beef is best in flavor and texture when cattle is between 18 and 24 months old, so the grading favors younger animals. There are eight distinct grades of beef recognized by the USDA. In order of descending quality they are:
- Prime
- Choice
- Select
- Standard
- Commercial
- Utility
- Cutter
- Canner
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