Steaks come in a variety ofdifferent grades.
Much of that grading system hinges on inter-muscular fataka the white striations permeating the meat.
Even though fattier cutsmay not be the most nutritious, they earn higher marks for flavor.
Ruth’s Chris Steak House/Facebook
There are three different gradients: USDA Select, USDA Choice, and USDA Prime.
USDA Select is the leanest.
USDA Choice is the middle ground.
Ruth’s Chris Steak House / Facebook
USDA Prime has the most marbling and is considered the highest quality, beloved by butchers and chefs.
However, discerning diners are getting savvy to the splendors of well-marbled beef.
Nowadays, home cooks can orderPrime beef through the mailor findsuperlative cuts at Target.
Photo: Smith & Wollensky / Facebook
For a meal out, head to a higher-end steakhouse where USDA Prime beef is the norm.
Particularly renowned for its chef-approvedT-bone, Ruth’s Chris carefully sources its beef and upholds high standards.
That means working with purveyors who raise cows on grass-fed diets before finishing with corn.
STK
In addition to that T-bone, the menu features New York strips, porterhouses, and 40-ounce tomahawk ribeyes.
By working directly with farms, the chain has a more hands-on approach to sourcing.
It can also focus its efforts on animal wellness and social responsibility.
Photo: Courtesy of Morton’s The Steakhouse
STK
Among thefastest-growing steakhouse chainsin the country, STK is worth a visit.
Don’t let the brand’s famously clubby ambiance fool you.
But the beef receives the same level of dedication and care.
Photo: Del Frisco’s
They initiate the gamut from Prime tomahawks and porterhouses to bone-in Prime strip and ribeye.
And rightfully so, considering its commitment to quality, no matter how widespread the brand gets.
Ingredient quality is of the utmost importance at this swanky mini-chain.
Photo: The Capital Grille / Facebook
Fogo de Chao
Joe’s Seafood, Prime Steak & Stone Crab / Facebook
