Beef Grades Explained

[Slimpicker]

Beef Grades Explained

Shopping for beef can be an overwhelming experience. Labels like grass-fed, organic, pasture-raised, and dry-aged just scratch the surface of available options. While these are all important considerations, the USDA grades of beef are an

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[RustyJake]

And for those north of the 49th parallel, here's the Canadian version.
"FAQ: How do we grade Beef?" https://www.crmb.ca/beef_grading.php#:~:text=There are thirteen (13) beef,Canada D4, and Canada E.

 

[Walleye Hunter]

Choice good, select bad, prime too expensive.

 

[Timmy]

Choice good, select bad, prime too expensive.

I’m with you I buy choice unless prime is on sale.

 

[Walleye Hunter]

I'll share a trick with yas too...I age mine in the refrigerator before I use it. I lay it out on a plate or suitable piece of cookware and place it in there uncovered. I flip it over every morning and it slowly dries out. The moisture goes to the bottom so every morning when I flip it, it's wet on the bottom. Depending on how much moisture is in it it takes three days to a week to age it. When it starts to get hard on the tips, it's definitely done. If you want to give it a try but are worried about ruining some meat, try it with one piece and see how you like it.