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Appearance, grade, selecting the right cut for the right cooking method and how much to buy are all important
factors. Here are a few tips that make selecting the best beef easy.
How to Cook It Here
Determining Freshness
- Select beef with a bright, cherry-red color. The exception is vacuum-packaged beef. Beef that
is vacuum-packaged appears a dark, purplish-color because all the air has been removed from the package. When the
package is opened and the product is exposed to air, the beef will turn a bright red color. This also explains
why the center of raw ground beef typically is darker than the outside, which has been exposed to air.
- Look for beef that is firm to the touch, not soft.
- Make sure the package is cold and has no tears.
- Choose packages without excessive liquid.
- For highest quality, purchase beef before the sell-by date.
Quality Grades
Grading is an indication of tenderness, juiciness and flavor. It is based on the amount of marbling (flecks of
fat in the lean) and the age of the animal. The higher the grade, the more tender, juicy and flavorful the cut
should be.
There are eight quality grades for beef, although only the top three are usually identified and
sold at retail: Prime, Choice and Select.
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Prime - The highest grade in the U.S. meat grading system. Prime has the most marbling and
is produced in limited quantities. Prime beef is most commonly sold in fine restaurants, specialty meat markets
and is exported to upscale restaurants in foreign countries. |
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Choice - Choice has less marbling than Prime but more than Select. It is typically found
in the service meat case at your local grocery store. |
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Select - Select has the least amount of marbling of the top three grades, making it leaner
but possibly less tender, juicy or flavorful than Prime or Choice. Select is most commonly found in the self-service
meat case at your local grocery store. |
Quality Grades are excellent keys in determining the eating satisfaction of middle meats - T-bones,
ribeyes, tenderloin. The higher the grade, the higher the chance that the steak will be perfect. When it comes
to end meats - the chuck and the round cuts - quality grade is not as meaningful. In other words, purchasing a
Select brisket generally will provide as much eating satisfaction as a Choice brisket if both are cooked the right
way. That's because proper cooking methods can equalize these end meats regardless of quality grade. This tip means
you can buy Select roasts, briskets, and round steaks and get great eating satisfaction at lower costs simply by
knowing how to prepare them properly.
CUTS
There are more than sixty different beef cuts in the meat case today. Add in the fact that many cuts have several
different names and the meat case can be very confusing. To ease any confusion, the chart below matches traditional
beef cuts with their "also known" names. For example, did you know that a Kansas City Steak was also
known as a New York Strip and a Top Loin Steak? Check out more below!
Steaks At A Glance
Ok, how do you cook it? The following chart shows
you the right cooking method for your cut. Matching the cut with the cooking method is very important. For example,
if you grill a round steak you probably won't be happy with the final product. So, be sure you're matching the
cut with the right cooking method to have a great beef eating experience every time!
The Right Cut for the Right Cooking Method
Beef Cuts…
Beef cuts are named for their anatomical location on the beef carcass. Cuts from the center of the carcass - the
loin and rib - are suspension muscles. They receive little exercise and therefore are the most tender. These cuts
are best cooked by dry-heat cooking methods. Cuts from the front and rear of the carcass - the chuck and round
- are responsible for locomotion. These heavily exercised muscles are less tender. They generally require a moist-heat
cooking method or marinating.
Click Here for a larger view!
Ground Beef Basics
Ground beef is sold according to its leanness and many choices are available in today's supermarket. For example,
in some stores ground beef is labeled as "lean," "extra lean" and "super lean." Other
stores label ground beef with a percent lean to fat ratio (85% lean).
Whether you buy "super lean" or ground chuck, you can make your ground beef even leaner
by following these simple steps:
- Brown ground beef in a skillet, over medium heat, 8 to 10 minutes or until no longer pink.
- Drain fat from skillet.
- Using a slotted spoon, remove beef crumbles to a large plate lined with paper towels. Let sit
and blot with more paper towels.
- Place beef in a colander and sit it in a larger bowl. Pour very hot water over the beef to rinse
additional fat. Drain.
SERVING SIZE
According to the USDA Food Guide, a serving size of beef is three ounces, cooked and trimmed. This equates to a
deck of cards. When determining the amount of beef to purchase for a meal, you can estimate the amount needed based
upon this serving size suggestion. The following chart estimates servings per pound, based on a three-ounce portion.
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How Much to Buy?
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Beef Cut
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Servings/Pound
(3 ounces cooked trimmed)
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| STEAKS |
Chuck Shoulder |
3 1/2 |
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Chuck Top Blade |
3 |
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Flank |
4 |
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Porterhouse/T-Bone |
2 1/2, 3 |
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Rib, Ribeye |
2 1/2, 3 |
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Tenderloin, Top Loin, boneless |
3 1/2, 4 |
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Top Sirloin, boneless |
3 1/2, 4 |
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Top Round, Round Tip |
3 1/2, 4 |
| ROASTS |
Ribeye |
3 to 3 1/2 |
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Rib |
2 1/2 |
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Eye Round, Round Tip, Tri-Tip |
3 1/2 to 4 |
| POT ROASTS |
Arm, Blade, Shoulder, boneless |
2 1/2 to 3 |
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Brisket |
2 1/2 to 3 |
| OTHER CUTS |
Beef for Stew |
2 1/2 to 3 |
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Ground Beef |
4 |
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Short Ribs |
1 1/2 to 2 1/2 |
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