Monday, July 20, 2009
Prime, Choice, Select Beef. What does it mean for the consumer?
Imagine yourself at the grocery store and standing in front of the meat counter for 20 minutes trying to decide what cut of beef looks better for a weekend cookout with your family. This does not have to be you; furthermore the average consumer would much rather being spending this time with their family instead of in the grocery store. Increase your family 
time and learn what makes a high quality cut of beef.
Selecting the right cut of beef can be as easy as consuming a juicy, tender steak. First you will have to understand the United States Department of Agriculture (USDA) beef grading scale. You probably have seen the words “USDA Select”, USDA Prime”, or USDA Choice” on the beef label in your local grocery store. Although there are eight different quality grades, these are the three main grades that are typically seen in the meat case of your friendly neighborhood food store. So what’s the big deal? Why are there three major grades and what is the difference?
Quality grades help to determine the divergence between cuts of meat. The United States Department of Agriculture hires well qualified graders that inspect the beef to makes sure what you buy in the grocery store is safe to eat. These graders also rate the carcass using the quality grades prime, choice, and select. A quality grade, according to the USDA is an evaluation of characteristics that affect palatability of meat, such as the age of carcass, texture, and the amount of marbling. Marbling is the dispersion of fat within the ribeye muscle of the carcass. Marbling is what separates prime, choice, and select grades of beef. Marbling is most nearly known by the consumer as the white flecks of fat within in the beef. In other words, this is what helps to determine how much tenderness, juiciness, and flavor is in your piece of meat. A much simpler way to explain it is that these grades evaluate quality.
Prime, Choice, Select are the three most important grades to know as a consumer. USDA Prime is the top grade of beef available on the market. When beef is graded prime, it is guaranteed to be tasty, tender, and extra juicy. Prime Beef has a buttery flavor that makes it surely a cut above any other grade. Prime has the most amount of marbling, so it will be easy to cook this steak to perfection. Remember just because the word prime is on the label does not mean it is the prime quality grade. The label must read “USDA Prime”. An example of this is when you see prime rib in the meat case. Prime rib is a cut of beef rather than the grade of beef.
USDA Choice beef is the second highest grade on the scale. When you are cooking for a crowd of people, choice grade beef is probably your best bet. Choice is typically lower in cost and quality, but still provides a juicy, tender, flavorful meat product. When you compare Choice to Prime, Choice is slightly coarser in texture.
USDA Select beef is the lowest grade of beef that you will find at a grocery store or restaurant. Select beef is much leaner than Prime or Choice or it does not have the same flavor or texture. Select has little marbling which makes it less juicy and tender, but if you cook it correctly you will still have an enjoyable piece of meat. Select beef will be much cheaper in price than USDA Prime or USDA Choice grades. So next time you are the grocery store, shopping for quality steaks, save yourself time by looking for the USDA shield that reads "USDA Prime", "USDA Choice", "USDA Select". Know what type of beef you are looking for. If the beef is for your family dinner, Choice is probably your best option. If the beef is for a celebration, then you might be interested in Prime. If you are not sure about the grade, it always is helpful to ask your meat department about the beef you are buying.
time and learn what makes a high quality cut of beef. Selecting the right cut of beef can be as easy as consuming a juicy, tender steak. First you will have to understand the United States Department of Agriculture (USDA) beef grading scale. You probably have seen the words “USDA Select”, USDA Prime”, or USDA Choice” on the beef label in your local grocery store. Although there are eight different quality grades, these are the three main grades that are typically seen in the meat case of your friendly neighborhood food store. So what’s the big deal? Why are there three major grades and what is the difference?
Quality grades help to determine the divergence between cuts of meat. The United States Department of Agriculture hires well qualified graders that inspect the beef to makes sure what you buy in the grocery store is safe to eat. These graders also rate the carcass using the quality grades prime, choice, and select. A quality grade, according to the USDA is an evaluation of characteristics that affect palatability of meat, such as the age of carcass, texture, and the amount of marbling. Marbling is the dispersion of fat within the ribeye muscle of the carcass. Marbling is what separates prime, choice, and select grades of beef. Marbling is most nearly known by the consumer as the white flecks of fat within in the beef. In other words, this is what helps to determine how much tenderness, juiciness, and flavor is in your piece of meat. A much simpler way to explain it is that these grades evaluate quality.
Prime, Choice, Select are the three most important grades to know as a consumer. USDA Prime is the top grade of beef available on the market. When beef is graded prime, it is guaranteed to be tasty, tender, and extra juicy. Prime Beef has a buttery flavor that makes it surely a cut above any other grade. Prime has the most amount of marbling, so it will be easy to cook this steak to perfection. Remember just because the word prime is on the label does not mean it is the prime quality grade. The label must read “USDA Prime”. An example of this is when you see prime rib in the meat case. Prime rib is a cut of beef rather than the grade of beef.
USDA Choice beef is the second highest grade on the scale. When you are cooking for a crowd of people, choice grade beef is probably your best bet. Choice is typically lower in cost and quality, but still provides a juicy, tender, flavorful meat product. When you compare Choice to Prime, Choice is slightly coarser in texture.
USDA Select beef is the lowest grade of beef that you will find at a grocery store or restaurant. Select beef is much leaner than Prime or Choice or it does not have the same flavor or texture. Select has little marbling which makes it less juicy and tender, but if you cook it correctly you will still have an enjoyable piece of meat. Select beef will be much cheaper in price than USDA Prime or USDA Choice grades. So next time you are the grocery store, shopping for quality steaks, save yourself time by looking for the USDA shield that reads "USDA Prime", "USDA Choice", "USDA Select". Know what type of beef you are looking for. If the beef is for your family dinner, Choice is probably your best option. If the beef is for a celebration, then you might be interested in Prime. If you are not sure about the grade, it always is helpful to ask your meat department about the beef you are buying.
Thursday, June 4, 2009
Natural, Organic, Sustainable. What is the difference?
Many questions have been raised about natural, organic, and sustainable agriculture. What is the difference? I thought all meat products are natural? If I buy goats and put them on pasture is that classified organic? These are typical questions I receive on a daily basis regarding the agriculture industry. Let's examine the difference between natural, organic, and sustainable agriculture.
Natural
The definition of natural depends on who is defining the word. U.S. Food and Drug Administration and the United States Department of Agriculture do not have an official definition for the word. When it comes time to use the term, natural, both regulatory units evaluate the products on a case by case basis. Natural according to the USDA is definied as not adding any artificial flavoring, color ingredients, chemical preservatives or artificial or synthetic ingredients to the raw product. This definition only applies to meat and poultry. A natural product is minimally processed and does not alter the raw version.
Organic
Organic farming relies on practices such as using cultural and biological pest management, elimination of all hormones, antibiotics, and synthetic chemicals in crop and livestock production. Products, producers, and their farms must meet United States Department of Agriculture specific standards to be labeled as organic. Farmers must go through a certification program to have their farm classify as organic. Meat, poultry, eggs, and dairy products can be classified organic if no antibiotics or growth hormones have been given to the animal during its entire life. Feed for these animals must also be grown organically. USDA organic certifier will inspect the farm and ensure the farmer is following all organic standards.
There are three different types of organic labels for products. Labeling requirements are based on the percentage of organic ingredients in the product. '100 percent Organic' labeled products must contain only organic ingredients approved by the USDA. Products labeled 'Organic' contain at least 95 percent ingredients produced organically. The 'Made with Organic' label is used for processed products that contain at least 70 percent organic ingredients.
Sustainable
Finally, sustainable has no hard and fast definition. Sustainable foods are usually raised by farmers that promote the health of animals, land, environment, and community. Sustainable farming is more of a way of life and does not have any sort of certification. Animals must be able to carry out natural behaviors such as rooting and grazing. Sustainable farms produce and sell products that are sold as close to the farm as possible. Consumers can partake in sustainable practices by buying local and eating seasonally.
So remember, next time you hear someone talk about these three types of farming practices, make sure to educate them on the proper definition.
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