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You see the labels:  Certified Angus Beef, U.S.D.A. Choice, Select or Prime. But how many of us know what they actually mean?

Certified Angus Beef (CAB) is a specification-based, branded-beef program which was founded in 1978.  Angus cattle is a breed of polled (hornless) beef cattle, originating in Scotland and introduced in 1873 to the United States.  The Angus cattle have low, compact bodies and are known for the fine quality of their flesh, and are thought to be higher quality beef than other breeds of cattle.  In order to be certified, the Angus beef must meet a list of high beef standards by U.S.D.A. Graders.

The Choice, Prime and Select grades refer mainly to the marbling of the meat, but the Graders also factor in the age of the cattle.  Prime is the grade of beef that contains the greatest degree of marbling (fat that is interspersed with lean muscle).  Prime is usually the most expensive, as less than 3% of the beef graded is Prime. It has the greatest degree of tenderness, juiciness and flavor.

Choice has moderate marbling, and Select refers to beef that has the least marbling, which makes it the leanest, but may not be as tender and flavorful as the other two grades.  Choice seems to be the most balanced, with enough marbling to create juicy tenderness and flavor, and is less expensive than Prime.

Mmm, let’s fire up the winter grill! Or maybe the broiler.

Works cited: The BBQ Report, Wikipedia, Ask The Meatman

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