ROUSES_Summer2021_Magazine_PAGES

Making the Grade All beef that is sold in the United States is evaluated and graded by the United States Department of Agriculture on a scale according to its tenderness and degree of marbling — that’s the streaks of fat that run throughout the lean meat, creating a marble-like pattern. At the top of the USDA’s scale is Prime, which is produced from younger cattle and has the highest marbling content. (Only about 2% of the beef sold in this country is designated Prime.) Right below that is Choice, which is high quality-beef, but it has less marbling than Prime. That’s followed by Select, a more affordable option, which is normally leaner than the higher grades, but still fairly tender.

38 ROUSES SUMMER 2021