BEEF BUYER'S BIBLE

Some succulent hanging tenders before slicing

Here is a quick guide to beef in the US, so that you can appreciate the taste differences, avoid any pitfalls and know ‘prime’ from ‘choice’ and also understand what terms like ‘All natural’ or ‘Never ever’ actually mean.

Organic

'100% organic' labels on fresh meat mean precisely that; 100% meat with no synthetic ingredients. The meat production process for 100% organic beef has met stringent federal organic standards and has been independently inspected.

Organic meat comes from a farm that is visited regularly by USDA certified inspectors to verify that each animal is fed organic feed with no antibiotics or hormones. It has been through the National Organic Program (NOP) throughout its life. It has developed a grain-based feeding formula to deliver a well-marbled product that delivers great taste.

Never Ever meat

Never ever meat is not fully organic but the livestock have never been injected or fed with any hormones or antibiotics – if they have, they are withdrawn from that particular holding pen and are put into a ‘non-natural’ category.



















A thick slice of 'never ever' standing rib roast




All natural Beef

The USDA defines “natural” beef as all meats reared for consumption without additives and minimally processed. Natural Beef producers may choose not to use antibiotics or growth-promoting hormones, but there is no third-party verification system required to check what they actually do. Therefore, beef from factory feed lots that have received a single strong shot of antibiotics can still be labelled natural according to the USDA stipulation.

It is possible that there will be residue of this antibiotic in the meat by the time it reaches your plate. The effects of hormones and antibiotics on the meat for both the animal’s health and human consumption is currently being studied by research institutions around the world. Back in the UK, the use of growth hormones is banned in beef.

A once-sick animal that has had multiple antibiotics and growth hormones administered is likely to make it to the commodity market and lower grade beef. So folks, go easy on those fast-food outlets!

Luckily, the beef industry funds a self-regulatory system of grading. With this program, the Federal government’s Department of Agriculture inspects and grades all the carcasses for consistency and quality.

Grades are evaluated on the extent of marbling in the meat and the age of the animal. Marbling is the flecks of white fat you find distributed throughout the meat. The more widespread the degree of marbling, the juicier and more scrumptious the meat will be.

As regards the age of the cattle, 18-24 months old is optimal.

USDA inspected beef is usually stamped visibly on the outer fat.

Here is a league table of quality:

USDA Prime (Only about 2.7% of USDA inspections meet this criterion)

USDA Choice (45-50%)

USDA Select (25-30%)

Standard - Along with commercial below tend to go in brand name meats or some taquerias, kebabs etc

Utility – These bottom three areas account for flavoured meat sticks, poor-quality frankfurters, poor ground beef

Cutter and canner - Pet food?

The first two grades are what you should aim for – you would tend to use a USDA Select (or third-tier) cut for a longer, slow-cooking process with lots of added flavor from other foods because you will not find the tenderness of the two higher grades, Prime and Choice.

USDA Choice is the most widespread you’ll find at restaurants and some surprisingly good steaks can be found at the higher end of the Choice bracket. The meat still has good marbling and a lot of decent eateries choose it because it still offers quality at a price where they can still make good margin.

It often takes an enthusiast’s eye to what is being sold over the counter. Choice meat will be lighter in color with noticeable marbling and white firm fat. When the meat is not so light in colour and the fat takes on an oily, slightly beige hue, it is a good indication that it is below Choice grade.

Unlabelled cuts of meat are probably standard grade, or more likely were never graded in the first place.

Buying the perfect steak
In an ideal world, we would all enjoy Prime beef, but cost can be prohibitive. Most markets today offer a selection of Choice and Select cuts, while a few high end stores will offer a selection of Prime as well. If your supermarket doesn’t stock Prime beef, try a local market.
If you are planning slow-cook or marinading for your dish , you can opt for USDA select.

Wet-Aged v Dry-Aged

Aging however is a controlled process, so it’s not the same as beef that’s been setting in the cooler for a month. Don’t be afraid to ask the butcher about the source and quality of their beef.

Wet-Aged beef usually reaches its most tender state after 3-4 weeks. Dry-Aged beef tends to be grainier, 'gamier' and stronger in flavour - its more of an acquired taste.

Grass-fed v Corn fed
Grass-fed beef tends to be a little tougher with a more pronounced taste. It is a matter of choice. Personally I prefer USDA prime corn-fed beef. It cooks beautifully, holds its shape and has a beefier yet buttery juiciness.
A corn-fed cow does develop well-marbled flesh, but this is saturated fat. Grass-fed meat is healthier in outright terms having a substantially lower saturated-fat ratio. It is also reported to contain more omega 3 fats.





















Let me know about your experiences with meat. On Monday I'll be choosing my top ten cuts of meat and providing recipes for some of the cuts. Veggies, fear not, I'm having a bean bonanza on my midweek post next week!