As you may know that there are three major and best grades of beef available in the market. These are Prime, Choice and Select. You, just like others will want to enjoy high quality beef when you eat a hamburger or a simply a juicy steak. It is this USDA grading that will help you to determine how juicy it is and the quality of the beef as well. it will also ensure that the beef you eat is sourced safely and chosen meticulously to ensure there is no harm to human health.
Choosing the three grades
The Prime grade is meant for the Ivy Leagues. This is high in quality and contains a lot of intramuscular fat making it highly popular. You will find Prime beef sold only at upscale restaurants being available by only 2.9%. Check out at https://www.flannerybeef.com/ to verify. The Choice beef is also exceptional in quality but comes with less fat marbling. This makes it less juicy but excellent results can be achieved with proper preparation. This is sold in grocery stores and comprises of 53% of consumable beef. Select beef sold by commercial retailers has lowfat content. It may lack flavor and moisture but the uniform quality makes it best for health-conscious people.
Preparing prime beef
Cooking beef steak is an art and it is only proper cooking techniques that will help you to achieve the best savory results.Prime beef contains a lot of moisture and flavor and therefore needs little more salt. However, the key is to maximize the flavor is to break it up and disperse the seasonings all over it gently. This exterior seasoning may remain in the pan which is why you will need to spread it evenly. The low-fat content of Choice beef needs thinner slices to cook off fast and prevent the bulging shape when it is heated. An indentation in the center will retain the juices inside. To ensure proper doneness before the moisture melts, keep it flat until you flip.
Preparing Select beef
When you use Select beef there is a risk that you should avoid while cooking. It may result in a dry finished product. Therefore, you must handle it with care so that you do not overcook or overwork it. mold it carefully with soft cupped hands to ensure it is not dense or rubbery. Use little bit of meat stabilizer or Worcestershire sauceto substitute the flavor of fat.
