Beef

Criterions

  • Animal’s age

  • Meat marbling; fat inside the meat (not surrounding the meat) melts during cooking enhancing the flavour and tenderness.

Grades

less than 30 months old cattle

  • Prime: 2% of cattle

  • AAA/Choice: 50% of cattle

  • AA: 45% of cattle

  • A: 3% of cattle

Note

do not try to find the grade on your local supermarket meat, those are usually ungraded. and used for stew rather than steaks

Cuts

  • Ribeye

  • tenderloin

  • Porterhouse | T-Bone Steak

  • Hanger Steak

  • Top Sirloin

  • Strip Steak

  • Flat Iron Steak

  • Bottom Sirloin

  • Flank Steak

Cows

  • Angus

  • Holstein: milk cows

Sources