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Beef Grades and Cooking Temperatures |
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US Beef Grades
| Grade |
Description |
| Prime |
Most tender and highest in fat. Currently, only three percent of the steaks sold are USDA certified Prime.
Prime grade beef is the ultimate in tenderness, juiciness, and flavor.
It has lots of marbling -- flecks of fat within the lean -- which
enhances both flavor and juiciness. USDA description: is
produced from young, well-fed beef cattle. It has abundant marbling and
is generally sold in restaurants and hotels. Prime roasts and steaks
are excellent for dry-heat cooking (i.e., roasting, broiling, and
grilling). |
| Choice |
Choice
grade beef has less marbling than Prime, but is of very high quality.
Choice roasts and steaks from the loin and rib will be very tender,
juicy, and flavorful. USDA description: is
high quality, but has less marbling than Prime. Choice roasts and
steaks from the loin and rib will be very tender, juicy, and flavorful
and are, like Prime, suited to dry-heat cooking. Many of the less
tender cuts, such as those from the rump, round, and blade chuck, can
also be cooked with dry heat, but be careful not to overcook them.
Using a meat thermometer takes the guesswork out of cooking and assures
a safe internal temperature: 145 °F is medium rare; 160 ° F, medium;
and 170 °F, well done. |
| Select |
Select
grade beef is very uniform in quality and somewhat leaner than the
higher grades. It is fairly tender, but, because it has less marbling,
it may lack some of the juiciness and flavor of the higher grades. USDA
description: is
very uniform in quality and normally leaner than the higher grades. It
is fairly tender, but, because it has less marbling, it may lack some
of the juiciness and flavor of the higher grades. Only the tender cuts
(loin, rib, sirloin) should be cooked with dry heat. Other cuts should
be marinated before cooking or cooked with moisture to obtain maximum
tenderness and flavor. |
| Standard |
frequently are sold as ungraded or as "store brand" meat. |
| Commercial |
| Utility |
are seldom, if ever, sold at retail but are used instead to make ground beef and processed products.
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| Cutter |
| Canner |
Beef Cooking Temperature
| Cooked |
USA Temperature Range |
Description |
| Blue |
115 – 125°F (46 – 52°C) |
Blood-red meat, soft, very juicy |
| Rare |
125 – 130°F (52 – 54°C) |
Red center, gray surface, soft, juicy |
| Medium Rare |
130 – 140°F (54 – 60°C) |
Pink center, gray-brown surface |
| Medium |
140 – 150°F (60 – 66°C) |
Slightly pink center, becomes gray-brown towards surface |
| Medium Well |
150 – 160°F (66 – 71°C) |
Mostly gray center, firm texture. |
| Well done |
>160°F (>71°C) |
Gray-brown throughout. |
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