What makes prime meat

While it can—and often does—fall into one of the top USDA classifications, Angus is a breed, not a third-party standard or type of meat. Beef sourced from Angus cattle is often high quality, but diet, genetics, and handling practices all contribute to the final product. Doing some quick research will help you find a quality beef product. Understanding the USDA classifications and differences between types of beef is a good first step.

Our ranchers follow strict feeding and handling protocols, and our cattle have ample room to roam. And, all of our products carry the Certified Humane designation. It is almost never found in grocery stores.

The beef is tender, juicy and showcases a buttery richness. It has a very fine texture and has the highest degree of fat marbling. Prime beef generally comes from younger animals. Often times you can "cut the steak with a fork," so to speak. It is extremely difficult to find prime steaks as they are in such great demand.

Exclusive, upscale restaurants is where the majority of prime beef is sold and is why prime steaks are more expensive. Choice is the second highest grade of beef. Choice beef has less fat marbling and tends to be less juicy and tender verses prime beef. The texture of choice beef is a bit more coarse. Choice is still a quality steak especially if it is cut from the loin and rib areas of a carcass such as the tenderloin filet or rib steak.

While this mark will only be visible on the primal cuts, the retail packaging will feature the grade mark. It is illegal to misrepresent the grade of meat, misuse the shield symbol, or to use misleading language to describe the quality of the meat.

For instance, a restaurant that serves something called prime rib must use beef that has been graded prime. Otherwise, they would have to call it a rib roast or something else that doesn't have the word "prime" in it. Note that meat grading is entirely optional, and meat producers who request a quality grade for their meat must pay for the service.

This differs from the system of meat inspection, which is required by law but is not concerned with quality or tenderness. Also performed by the United States Department of Agriculture—and paid for with tax dollars—meat inspection ensures that the meat you buy is wholesome, safe, and has been properly packaged and labeled. Actively scan device characteristics for identification.

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