The 3 Types Of Beef

By Michael Di Milo

Alright vegetarians, avert your eyes and cover those ears. This is a topic that could create nightmares for all the granola crunchers out there.

The topic: Omaha Steaks and what cuts make for the best

We all hear and know about the different cuts of beef out there but if you are like me, the cuts, whether they are "Prime", "Choice" or "Select" can be confusing. After all, don't they all sound as if they should be good? And wouldn't it be nice if rather than sprucing up the dialog that inadvertently leads to confusion even to the most adept and well read food snobs, they would instead make the difference easy? (Best, good and worst).

So here it is, for those of you who are mildly confused about what grades are best.....

The first on the docket is USDA Prime. This is the highest grade that you can get. In fact, only 2% of all beef can be labeled USDA Prime.

What makes this Grade so good?

Well, to put it plainly, it is all in the marbling. And if you didn't know, the more marbling there is, the better it tastes (yes, fat makes beef taste good). Of course, there is more to it...for instance there are variables such as feed quality and aging.

Don't expect to find this in your local supermarket though. This grade of beef is normally only found in fine butcher shops as well as some top tier restaurants. It is also offered in some mail order companies.

The second best grade of beef is USDA Choice.

What makes this not as good as Prime? Well, if you guessed that it is less marbling, then you would be correct. The good news is that Choice is only ever so slightly less than Prime. In fact, the upper 2/3rds of Prime probably tastes the same (or nearly the same)...so much that most food snobs probably couldn't taste the difference. And since, you won't have to mail order it or hit the best steak restaurant in town to get it, USDA choice is the perfect candidate for backyard grilling.

The last grade of beef is USDA Select.

Once again, the lack of marble is the reason why select is not as good as its Choice and Prime cousins and this lack of fat not only makes for a less tasty steak, but it also makes for a tougher steak. However, it can be found everywhere and therefore is easy to pick up at the local grocery store.

So, the next time someone says that they are grilling out and they have picked up the finest USDA Select filets, you will know what to expect in a steak.

Mike Di milo is just a regular guy with a huge appetite for all the finer things in life. Whether it is good wine, good music, traveling to exotic locales or simply fine food in the comfort of his home, Mike loves it all.

Omaha Steaks and Seafood

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