The United States, the world's number one beef producer, is known for its beef quality. Beef industry is the largest sector among the U.S. animal-husbandry industry, accounting for 1/4 of the total output value. Vast ranches, mild climates and ample supply of cheap corn have made America the center of the world's beef industry. Most beef produced in the United States is grain-fed beef with high fat content and no grass smell. It is tender and very suitable for frying. Compared with grass-fed beef, grain-fed beef has a richer flavor.
Whether in restaurants or supermarkets, when choosing American beef, you can always see labels like "Prime Beef" and "Choice Beef". In fact, these are the criteria you cannot ignore when buying beef.
As early as 1927, the Department of Agriculture of the United States established the beef grading system, which consists mainly of two categories -- maturity and marbling. Maturity is determined by the age of the animal when it is slaughtered, and it consists of grades A to E. The younger the age, the more delicate the meat is and the higher the grade. Grade A is the highest grade, of which the age is 9 to 30 months, while Grade E is the lowest grade, of which the age is above 96 months. According to the fat content in the lean meat sliced between the 12th and 13th rib, marbling consists of 10 grades.
On the basis of these two indicators, beef consists of eight grades: Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner. Consumers can buy beef of the first five categories directly, while beef of the last three grades is usually used for processed food.
Prime is the highest grade of beef in the United States, accounting for only 2% of the market share. Low in quantity and high in price, it is almost all supplied to hotels and highend restaurants. Choice beef is from young cattle under the age of 42 months. With rich marbling and firm meat, it is usually cooked by roasting or frying. The taste is extremely good.
The quality, texture and flavor of Choice beef are second only to Prime beef. Although its marbling and tenderness are not as good as Prime beef, Choice beef can still be a delicacy if cooked properly. For example, parts with more fat can be cooked by roasting and frying, while parts with a higher proportion of lean meat are suitable for simmering and slow stewing. Additionally, due to its price advantage, Choice beef has become the optimal option for steak lovers. Select beef usually has little marbling and consists mostly of lean meat. If cooked improperly, it will be very hard to chew and taste dry, so this kind of beef is suitable for pickling or stewing. It is usually pickled to soften the meat and it will taste better if seasoned with some heavy-flavored sauces.
Source: www.food2china.com
