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The EU employs a grading scheme that emphasizes carcass shape and amount of fat covering [4] instead of marbling and aging. The differences in grading yield incompatible value judgments of beef value in the United States and the EU. [5] Most beef offered for sale in supermarkets in the United States is graded U.S. Choice or Select. U.S. Prime ...
Beef is classified according to different parts of the cow, specifically "chest lao" (the fat on the front of the cow's chest), "fat callus" (a piece of meat on the belly of the cow), and diaolong (a long piece of meat on the back of the beef back), "neck ren" (a small piece of meat protruding from the shoulder blade of a beef) and so on.
A carcass grade is an assessment of quality for a culled cow or bull. The various grades are defined by the United States Department of Agriculture, and assessments are based primarily on the fatness of the cow to be culled. [1] Cows are culled from herds for a variety of reasons, including poor production, age, or health problems. [2]
Inspected beef carcasses tagged by the USDA. Beef grading in the United States is performed by the United States Department of Agriculture's (USDA) Agricultural and Marketing Service. [3] There are eight beef quality grades, with U.S. Prime being the highest grade and U.S. Canner being the lowest grade. Beef grading is a complex process.
The carcass is then hung in a cold room for between one and four weeks, during which time it loses some weight as water dries from the meat. It is then deboned and cut by a butcher or packing house, with the finished carcass resulting in approximately 430 lb (200 kg) of beef. [18]
A YG 1 designation indicates a carcass having the highest percentage of boneless, closely trimmed retail cuts, or higher cutability, while a YG 5 carcass would have the lowest of each. The USDA Yield Grades are rated numerically from 1 to 5, with 1 denoting the highest yielding carcass and 5 the lowest. [1]
The diaphragm is one muscle, commonly cut into two separate cuts of meat: the hanger steak, traditionally considered more flavorful, and the outer skirt steak, composed of tougher muscle from the dome of the diaphragm. The hanger is attached to the last rib and to the front of several of the lumbar vertebrae.
This cut of beef can be sliced into steaks, grilled in its entirety, or used in chili con carne. [14] To grill or roast the tri-tip, heat the pan on high until it is very hot. The roast can then be put in the oven and cooked for about 10 minutes per pound until the internal temperature is 130–135 °F (54–57 °C) for medium-rare.