Beef
Only beef that is USDA inspected can carry the USDA shield of authenticity. The grading system determines the quality rating of beef. Grading is determined by the age of the carcass along with measuring the marbling (the fat) and lean portion of the Ribeye muscle.
USDA Prime
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Prime grade beef is superior in tenderness, juiciness and flavor. Prime graded beef contains a combined high ratio of marbling with the youngest maturity of beef. It is significantly higher in price because less than 2% of the beef graded is Prime.
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USDA Choice
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Choice grade beef is the second highest grade of beef. It has less marbling than Prime, however still contains sufficient marbling for tenderness and taste. This is the most popular grade of beef. Choice grade cuts in terms of cost and taste are a good compromise.
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USDA Select
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Select grade beef is somewhat leaner and very uniform in quality then the higher grades. It is fairly tender, but, because it has very little marbling, it may lack some of the juiciness and flavor of the higher grades. This grade is ideal for marinating.
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Domestic Kobe Style
Australian Kobe Style
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Kobe beef is known world-wide for its marbling characteristics, naturally enhanced flavor, tenderness and juiciness. It is also know for its high market value.
Domestic and Australian Kobe style is imported Japanese Kobe Wagyu cattle crossbred with Angus cattle to be strong and survive US climate.
It is fed a special grain, mimicking Japanese feed of corn, alfalfa, barley and wheat-straw for a minimum of 350 days. Extended feed time and special grain attribute to the high fat marbling in this style of beef.
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Angus Beef
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This USDA certified specification-branded beef is from Angus cattle. It must adhere to strict standards based on marbling, maturity and leanness. Because the beef must possess medium to fine marbling texture, it ensures every bite is flavorful, tender and juicy. |
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