FSS WEEK 9 - good quality. Select grade beef is leaner than...

Info iconThis preview shows page 1. Sign up to view the full content.

View Full Document Right Arrow Icon
In the United States, Food grading is mandatory. The governing body that handles all of the food grading is the USDA, and beef, pork, lamb, and poultry are graded in accordance with different standards. Beef is divided into eight grades; prime, choice, select, standard, cutter, and canner. These grades are determined by a visual inspection of the percentage of marbling at the ribeye. Prime, the highest grade of beef available, has at least 8% marbling, and is extremely tender and juicy. It is usually sold in restaurants and hotels. The second highest grade of beef, USDA choice, is the grade most often found in your local grocery store. USDA choice beef is less marbled than prime with 4 to 8 percent marbling, but it is still of
Background image of page 1
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: good quality. Select grade beef is leaner than prime or choice beef, and is usually a tougher cut suitable for a moist heat cooking method or marinating. It typically has about 3 to 4 percent marbling. Commercial and standard cuts of beef generally have between 2 and 3 percent marbling and are frequently sold as ungraded or “store brand” cuts. From there, the beef is rarely sold as cuts. Cutter, utility, and canner grade meats, which usually have 2.5 percent marbling or less, are generally used as ground beef or for processed products....
View Full Document

This note was uploaded on 04/24/2008 for the course FSS 101 taught by Professor Sterling during the Fall '07 term at Paul Smith's College.

Ask a homework question - tutors are online