With all the great beef choices on the market today at local butchers like our friends at Wagshal’s and Let’s Meat on the Avenue it can leave a shopper scratching their head wondering what all the labels mean. Here we’ll try to help you understand the difference between Dry Aged Beef and Certified Angus, and Prime and Grass-Fed.
Dry Aged – Dry aged beef is going to cost you some extra bucks, but you’ll be reward with great flavor at the dinner table. Aging beef is the process which allows the meats natural enzymes to tenderize the meats tissue and give it a full flavor.
Certified Angus – This is a brand created by the American Angus Association. It does not speak to a breed of cattle.
USDA Organic- Cuts of beef with the USDA Organic label on them can’t have been injected with synthetic hormones or antibiotics. They must also be raised on organically grown feed (not necessarily grass though).
100% Grass-Fed- These cattle must have be raised on grass alone (but this doesn’t mean it is certified USDA Organic – although it is more likely than not that these cattle haven’t been given any synthetic hormones or antibiotics). Grass-fed beef tends to be leaner and lower in calories than grain feed beef.
USDA Prime- Prime cuts of beef are the superior grade and have the highest degree of fat marbling (Marbling is the streaks of fat found within the muscle that make for a more flavorful and tender cut of meat.) and is generally cut from younger cattle.
USDA Choice – Choice cuts are the second highest grade of beef and have less fat marbling than Prime. That isn’t to say these aren’t quality cuts of beef, but the will be less flavorful and tender than the Prime cuts.
USDA Select – Select cuts are the lowest grade of beef that you will find at your butcher shop. Select cuts are tougher and less flavorful than the Prime and Choice cuts because they have very little fat marbling.
Don’t forget to sprinkle some Pork Barrel BBQ All American Spice Rub on your next meal – it makes all cuts of beef taste even better!!!!
