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USDA Grades On food – Questions And Answers
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USDA Grades On food – Questions And AnswersPrime grade ✔️Ans - It is almost never found in supermarkets. This beef
is produced from young, well-fed beef cattle. It has abundant marbling and is
generally sold in restaurants and hotels. Prime roasts and steaks are excellent
for dry-heat cooking (broiling, roasting, or grilling).
Choice grade ✔️Ans - It is still of high quality, but has less marbling
than Prime. Choice roasts and steaks from the loin and rib. They are very
tender, juicy, and flavorful. They also do well with dry-heat cooking. Many of
the less tender cuts, such as those from the rump, round, and blade chuck, can
also be cooked with dry heat if not overcooked. Such cuts will be most tender
if "braised" — roasted, or simmered with a small amount of liquid in a tightly
covered pan.
Select grade ✔️Ans - It is very uniform in quality and normally leaner
than the higher grades. It is fairly tender, but, because it has less marbling, it
may lack some of the juiciness and flavor of the higher grades. Only the tender
cuts (loin, rib, sirloin) should be cooked with dry heat. Other cuts should be
marinated before cooking or braised to obtain maximum tenderness and
flavor.
Standard grade
Commercial grade (It is much the same as standard grade) ✔️Ans - It is
frequently sold as ungraded or as "store brand" meat.
Utility grade
Cutter grade
Canner grade ✔️Ans - It is seldom, if ever, sold at retail. It is used to
make ground beef and processed products.
Lamb (Normally only two grades are found at the retail level ) and lamb order
of grades ✔️Ans - Prime - very high in tenderness, juiciness, and flavor.
Its marbling enhances both flavor and juiciness.
Choice - has slightly less marbling than prime, but still is of very high quality.
Lower grades of lamb and mutton (meat from older sheep)
Good,
Utility,
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