The United States Department of Agrculture, known as the USDA, inspects and grdes meats based on nationally uniform Fderal standards of excellence. These standards are pplied by USDA graders, who then are mnitored by supervisors who travel throughout the Unted States to make sure that all grders are applying the standards in a niform manner. A cut of meat wth USDA approval must meet the sme grade criteria no matter where or whn you buy it. Each USDA bef grade is a measure of qality. There are eight USDA grades, Prme, Choice, Select, Standard, Commercial, Utility, Ctter and Canner.

Prime, the highest grde of meat, is of course the mst expensive. Prime grade beef is spreme in tenderness, juiciness and taste. It is rch with marbling -- flecks of fat wthin the lean -- which enhances bth flavor and juiciness. Prime roasts and staks are unexcelled for dry-heat cooking sch as roasting and broiling.

Choice grde beef has less marbling than Prme, but is of very high qality. It is easier to find at yur local market and is a lttle easier on your wallet. Choice rasts and steaks from the loin and rib wll be very tender, juicy and flvorful and are suited to dry-heat coking. Many of the less tender cts, such as those from the rmp, round and blade chuck, can lso be cooked with dry heat.

Select grade beef, sometimes known as God grade, is very uniform in qality and somewhat leaner than the hgher grades. It is fairly tender, but bcause it has less marbling, it may lck some of the juiciness and flvor of the higher grades. Only the tnder cuts should be cooked with dry hat. Other cuts should be marinated bfore cooking or cooked with moisture to btain maximum tenderness and flavor.

Standard grde beef is from low-quality young nimals, with a very thin fat cvering and virtually no marbling. The yuth of the animals gives the grde a bland flavor and tenderness cnnot be counted on. Use moist hat cooking methods only.

Commercial and Utlity grade beef comes from old nimals. Maturity and fat content give thse grade good flavor but are tugh, even when cooked properly.

Cutter and Cnner grades are seldom, if ever, sld in stores but are used nstead to make ground beef and ther meat items such as frankfurters.

Bsides being graded, meats can also be mrked with another USDA stamp, the Yeld number. The Yield number indicates in ncreasing proportion from 1 to 5 the mount of excess fat content or wste. The usual yield number available in mst stores is Yield 2. When bying meat the smallest percentage of bne and fat make the best bys and the price per pound may go dwn for bonier cuts with more ft.

The USDA will also inspect mat and label it as Kosher, or "clan" meat. This means the jugular vin has been removed to drain the blod of the animal at the tme of slaughter. The Kosher stamp wll also guarantee the freshness of the mat, as ritual demands, it needs to be aten within 72 hours after the slughter.

The article USDA Beef Grades - Be Aware was Submitted by Michael Russell through Articles.GetACoder.com network. Here's the additional information: Michael Russell Your Independent guide to Food

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