USDA Grades of Beef explained
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- Опубликовано: 3 окт 2024
- Learn the difference in USDA beef grades, Choice and Prime both offer great advantages and this video will help you decide which is right for you.
Butcher Boy carries both in select cuts, and we are often asked what the difference is. Leave us a comment or swing by the shop to learn more!
Nice and you're 100% spot on. Great video.
7 grades? I know utility, select,choice and prime…..what are the others?
Have since learned we were off by 1 actually... 8 grades, from bottom to top-
Canner, cutter, utility, commercial, standard, select, choice, prime.
A bit more info from USDA here- ask.usda.gov/s/article/What-do-beef-grades-mean#:~:text=USDA%2Dgraded%20beef%20sold%20at,used%20in%20processed%20meat%20products.
@ButcherBoyReno It would have been nice to discuss Select as well.
Maybe in future discuss the specialized brands/beefs as well? Angus and Kobe spring to mind.
Awesome video. We love your store!
Thank you 🤗
This is why I don’t buy meat from majority of butchers sell meat at like grade 1 and taste horrible. I try find farmers that sell grade 7 or 6 or even 8 if I’m lucky. And the meat no matter if I cook it more it still is soft and taste so good.
There are significant variations within each grade so that there are higher and lower grading criteria within each grade. You did not discuss the Angus which have been popularized over the last 30 years.
The biggest range is in Choice actually, with three different level of marbling in that grade alone. Only one in Prime. And as for Angus, we weren't covering the breeds here but Angus has become the dominant player in the US for sure!
Alberta, 🇨🇦 beef is the best
Beef 🥩, it’s what’s for dinner 😉
Be prime are like yield grade 4 & 5’s
The new Choice is not what it used to be. Steak cutters will use yield grade 1-3. I was in Costco and I saw Choice that looked like Select. To get Choice yield grade 4&5 you are going to pay up
Pretty true! The Choice category was expanded decades ago and sometimes you don't see much of a difference in marbling between it and select. We have a benefit in working with folks we have done business with for many years, and buying their in house programs for "upper" Choice which keeps us consistent and tasty. Thanks for the feedback!
Can you explain what a Premium beef rib roast with bone in, is?
Premium isn't a regulated word in the beef industry. That would likely be a way to market something ungraded as a better product, but depends on the producer that processed the beef.
As for rib roast, most often called a prime rib or a standing rib roast. All are the same cut :)
You can’t change the USDA GRADE to make it something it’s not just to charge more
Wagu