Grades of Meat
When shopping for beef, it’s harder to see the quality in a brisket than it is to see the quality in a steak. But if you know how steaks are graded, you’ll have an easier time selecting your next cut. With beef, safety inspection by the USDA is mandatory, but grading is optional. The top three grades are Prime, Choice and Select. Usually only prime and choice are graded and marked at the retail level. Prime is usually reserved for the nicer restaurants but can be found occasionally in upscale meat stores (and at MaineSource!). Select is a lot leaner cut of beef and it is what is sold in the big discount retail grocery stores. Usually beef that has never been graded would fall into the Select grade. So, when selecting the best brisket for slow smoking, look for a well marbled piece of meat. Another way to select great beef is to buy the Certified Angus Beef brand because you know you will be getting good quality meat.
- Prime
Has abundant marbling and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for roasting, broiling, and grilling (dry heat methods). - Choice
Has less marbling than Prime grades, but is still high quality. May be cooked with dry heat. Be careful not to over cook roasts from rump, round, and blade chuck. A meat thermometer can be helpful in cooking to a safe temperature. - Select
Leaner than the higher grades. Fairly tender but may lack some juiciness and flavor of higher grades. Only the loin, ribs, and sirloin should be cooked with dry heat. Other cuts should be marinated before cooking or cooked with moisture. - Standard
Has no marbling. Will lack juiciness and flavor of higher grades. May be sold as ungraded or "store brand" meat.