Tag: Beef grading

Over three-quarters of Canadian beef processing occurs in Western Canada, with the vast majority concentrated in Alberta, solidifying its reputation for producing high-quality, flavorful beef. But what is special about Alberta beef that sets it apart on a global scale?

Research has consistently shown that tenderness is the most important factor in the perceived eating quality of meat for consumers. However, what makes meat higher quality extends beyond just tenderness, encompassing a complex interplay of genetic, environmental, and handling factors that affect flavor, juiciness, and overall culinary excellence.

Less than 3% of all beef produced in the United States receives the top-tier USDA Prime grade. When you find yourself asking, "What's better than USDA choice?" the answer depends on your budget, taste preferences, and culinary ambition, with options ranging from premium US beef to world-renowned specialty varieties.

According to the USDA, only about 2-5% of beef sold to the foodservice industry receives the top-tier Prime designation, primarily due to its abundant marbling and higher intramuscular fat content. So, which has more fat, prime or choice? The answer is a key factor in understanding beef quality, flavor, and nutritional profile.