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The USDA grading system uses eight different grades to represent various levels of marbling in beef: Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner. The grades are based on two main criteria: the degree of marbling (intramuscular fat) in the beef, and the maturity (estimated age of the animal at slaughter).
USDA beef graders inspect beef to assess its safety and grade its quality. A quality grading allows better pieces of beef to sell for higher prices, which benefits farmers.
A screenshot from the electronic grading system showing USDA Choice, Yield Grade 2 beef. The left is the natural color view of the cut; the right is the instrument enhanced view that details the amount of marbling, size, and fat thickness. Optical sorting achieves non-destructive, 100 percent inspection in-line at full production volumes.
High grades represent high projected levels of tenderness, juiciness, and flavor. Marbling - is the intermingling or dispersion of intramuscular fat within the lean. Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs.
Relatively new to the fast-food scene (founded in 2011), BurgerFi works exclusively with grass-fed, antibiotic-free Angus beef. Their CEO Burger costs around $12 and features a blend of Wagyu and ...
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