Navigating thebeefsection at the grocery store can be daunting.
All those cuts of meat and meat brandshow to choose the right ones?
“Thus, there are different things consumers need to know to selecthigh-quality beef.”
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All meats, by law, must pass inspection, according toBeefLovingTexans.
But, what’s in a grade?
These grades are not required like inspections.
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They are voluntary and optional.
Beef packers can use these grades to help market their wares to consumers.
Trained USDA meat graders establish grades of beef using camera-based, electronic instruments and/or their subjective expertise.
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The remaining five are Standard, Commercial, Utility, Cutter, and Canner.
Theremaining three gradescan be used in canned soups orprocessed productsand frozen meals.
“Meat not exposed to oxygen is purplethink vacuum-packed meat.
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If you’re wondering if the red you’re seeing is food coloring at all, think again.
“Top-quality beef has a good deal of marbling,” said registered dietitian Melissa Mitri.
“A high degree of marbling signifies a high-quality meat rich in healthy monounsaturated fatty acids.”
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“Higher prices usually mean that the meat is of higher quality,” he said.
Also, be sure to purchase beef on or before the sell-by date noted on the package label.
Generally, that could be 72 hours or so past the sell-by date, depending on the product.
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A previous version of this article was originally published on Jun 6, 2022.
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