Beefology 101

Hollister is a beef town, not a beach town, which is why The Market & The Butcher Shop will proudly feature Prime and Choice, Dry-Aged beef. The grade of beef can be an important selection factor for many people. However, some don’t really understand what the grades are and how they are determined.

The USDA grades beef to place cattle into groups which are uniform in quality.

Beef quality refers to the expected eating characteristics (tenderness, juiciness and flavor) of the cooked product and is determined by the maturity and marbling of the steer.

Maturity

The age of a steer has a direct effect on the tenderness of the meat it produces. As cattle mature, their meat becomes tougher.  There are five maturity groups ranging from A to E, A being the youngest (9-30 months) to E being the oldest (more than 96 months).

Marbling       

Marbling within the ribeye is the primary factor for determining the USDA quality grade.

Beef cuts with highest levels of marbling are more likely to be tender, juicy and flavorful.

Beef grading of at least USDA Select is acceptable eating quality for most consumers. There are ten USDA scores for marbling.

Determining USDA quality grade

After maturity and marbling have been scored, the relationship between the two scores determines the quality grade the meat receives. In general Prime (the highest/best grade) and choice grades are beef from young cattle (maturity group A).

Dry Aging

Dry Aging beef enhances its flavor and tenderness. The process is more of an art than a science and is done by storing beef at refrigeration temperatures for one to five weeks to allow the natural process that results in improved tenderness and flavor described as “dry-aged beef.”  Often this beef is described as buttery and rich, mellow and intense or earthy and nutty.

Are you hungry yet?

Most of us are used to eating Select grade, wet-aged beef. 

We hope you will come down and see us at The Market & The Butcher Shop to find out what a little love can do to steak.

Sources: beefresearch.org/Daryl Tatum, Ph. D., Dept. of Animal Science, Colorado State University

National Cattlemen’s Beef Association