![]() Prime is characterized by even marbling and a layer of creamy fat. The highest and best-tasting grade of meat. If meat doesn't carry a USDA Grade don´t waste your money on it. Lower-quality meats are usually sold without a USDA stamp, and often carry meaningless names like "market choice". Although there are several grades, only three are commonly used. This is the level of quality of the meat you buy as determined by the United States Department of Agriculture (USDA). ![]() Big pieces of marbling don't tenderize the meat as well. In prime cuts, the marbling will be fine and will generally travel in one direction. The presence of grains of fat in a cut is called marbling. The meat will be hung in a cold locker with a temperature of 32 to 38 degrees for three to six weeks, which breaks down the fibers and makes the meat tender. These characteristics affect the quality of the meat.ĭry-aging is a process by which meat is tenderized. After the meat is properly aged, it is brought up and butchered for you. ![]() The prime beef is kept in a temperature controlled cooler where air circulates around them. If selected, the loin is brought back to the store where the dry aging process begins. The color must be pink with an even conformation of fat dispersed throughout. It is then important to examine the color, fat conformation and bones. Only those cattle graded PRIME by the United States Agriculture Department are even considered. It begins with fresh sides of beef that usually come from the Midwest.
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